*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 lime
lime
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1/2 cucumber
cucumber
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite
Once cooked, drain and rinse in a sieve under cold running water until completely cooled
Leave to drain fully
2
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Add everything to a bowl with the Thai red curry paste
Tip: Can't handle the heat? Go easy on the red chilli!
3
Chop the salmon into small bite-sized cubes and add to the bowl
Add the panko breadcrumbs and a generous pinch of salt and use your hands to gently massage the mixture for 30 secs or until it comes together
Tip: Don't squeeze the mixture too much, or this will release liquid and you want to keep the mixture dry
4
Divide the mixture into 4 [8], shape into thin patties and add to a plate
Put the patties in the fridge to firm up – these are your salmon fishcakes
5
Finely dice the cucumber[s]
Peel and grate the carrot[s]
Add both to a bowl with the juice of 1/2 [1]lime, the soy sauce and the chilli jam and give everything a good mix up
Chop the remaining lime into wedges
6
Heat a medium, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat
Once hot, add the salmon fishcakes to the pan and cook for 2-3 min on each side or until golden and cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
7
Whilst the salmon fishcakes are cooking, add the cooled brown rice to the bowl with the cucumber and carrot with 1 tsp [2 tsp]vegetable oil and give everything a good mix up – this is your Asian rice salad
Chop the coriander roughly, including the stalks
8
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