Taste.com.au – September 2019

250gpktmicrowavebrownrice
600gskinlesssalmonfillets,
coarselychopped
80g(^1 ⁄ 3 cup)Thairedcurrypaste
2 greenshallots,finelychopped,
plusextra,shredded,
toserve(optional)
1 lime,rindfinelygrated, quartered
1 tbscoconutoil
1 babycoslettuce,quartered
8 qukes(babycucumbers), quartered
1 largecarrot,peeled,
peeledintoribbons
Bought Thai dressing, to serve

1 MicrowavethebrownriceonHighfor

30‑45secondsoruntilgrainsjustseparate.

Placein a foodprocessorwiththesalmon,

currypaste,shallotandlimerind.Season.

Pulse10‑12timesoruntilfinelychopped

andmixturejustcomestogether.

(Donotoverprocess.)Shape mixture

into8 roundedpatties.

2 Heattheoilin a largenon‑stickfryingpan

overhighheat.Cookthepatties,turning,

for6 minutesoruntiljustcookedthrough.

Transfertoa platelinedwithpapertowel.

3 Dividethelettuce,qukeandcarrot

among serving plates. Top with the

extrashallot,if using.Dividethesalmon

fishcakesandlimequartersamong

servingplates.Drizzle over the Thai

dressingtoserve.

PER SERVE•37g protein•28.5gfat

(9g saturatedfat)•29.5gcarb

• 6.5g dietary fibre • 537 Cals (2245kJ)

tip!

Makeandshapethesesalmonfish

cakesupto1 dayin advance.Storeona

platelinedwithbakingpaperin thefridge,

coveredwithplasticwrap. When serving,

continue with step 2.

thaisalmonfishcakes
serves4 |prep & cooking 17 mins

RICHIN

O EG A-3

& PROTEIN

90 taste magazineSeptember 2019