If a colourful diet helps to keep you looking younger, this vibrant dish is worth adding to your midweek menu
- 2 skinless salmon fillets , about 300g in total, cut into large chunks
- 2 tsp Thai red curry paste
- ½ small bunch coriander
- groundnut oil
FOR THE SALAD
- 1 tbsp rice wine vinegar
- 1 tsp golden caster sugar
- small chunk ginger , finely grated
- 2 large carrots , shredded
- 3 spring onions , shredded lengthways
- 1 red chilli , shredded lengthways
- handful coriander leaves
- Put the salmon, curry paste and coriander in a food processor. Pulse to a roughly chopped texture. Form into 6 fishcakes and chill while you make the salad.
- Mix the rice wine vinegar and sugar until sugar dissolves. Mix in the ginger. Toss all the other ingredients together with the dressing.
- Heat the groundnut oil in a non-stick frying pan. Cook the salmon cakes for 2-3 minutes per side until golden and cooked through. Serve with the salad.
PER SERVING
475 kcalories, protein 32g, carbohydrate 14,5g, fat 32,5 g, saturated fat 6,4g, fibre 3,6g, salt 0,68 g
0Awesome Comments!