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Thai style salmon patties with a lime & banana salsa

Method

  • Process the capsicum, ginger, garlic and chilli sauce until well combined. Push down the sides with a spatula and add the salmon and coconut cream. Mix well and then add the salt and egg, before briefly whizzing up to combine. Then transfer to a large bowl and add the coriander and spring onions, and mix well with a wooden spoon.
  • Form the mixture into patties, lightly coat in the rice flour and then panfry in hot vegie oil. Drain well on kitchen paper towels.
  • To make the salsa, combine the banana, lime juice and zest with the chilli, cucumber, red onion and sweet chill sauce. Taste for zestiness and set aside.
  • To serve, mound the salsa on individual plates and top with salmon patties.

Ingredients

  • ½ large red capsicum, cored, seeded & roughly chopped
  • 1 cm piece fresh ginger, peeled & finely sliced
  • 2 plump garlic cloves, finely sliced
  • 2-3 tbsp Asian chilli sauce (NOT speckled or super hot one)
  • 500 gm fresh salmon – offcuts or scraps preferred, skinned & boned
  • 100 ml coconut cream
  • a good pinch of salt
  • 1 large egg
  • ½ bunch fresh coriander, leaves only, finely chopped
  • 6 spring (green) onions, finely chopped
  • rice flour
  • vegetable oil
  • 1 ripe banana, finely chopped
  • grated rind & juice of 1 lime
  • 1 long red chilli, seeded & finely chopped
  • 1 Lebanese cucumber, peeled & finely chopped
  • ½ red onion, finely sliced
  • 1 tbsp sweet chilli sauce (speckled one)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm