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Prep Time
30 min
Cuisine
Asian
"My flavourful twist on salmon fishcakes uses Thai red curry paste. Enjoy with brown rice salad dressed with sweet chill & zesty lime."
Prep Time
30 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 591 kJ 141 kcal |
2523 kJ 601 kcal |
Fat of which saturates |
4.4 g 0.7 g |
18.7 g 2.8 g |
Carbohydrate of which sugars |
17 g 3.1 g |
72.7 g 13.3 g |
Fibre | 1.4 g | 5.9 g |
Protein | 7.7 g | 32.7 g |
Salt | 0.49 g | 2.08 g |
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.
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
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!
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
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
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
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
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
Serve your salmon fishcakes over the Asian rice salad
Garnish with the chopped coriander and lime wedges
Enjoy!