Green Curry Salmon Cakes with Vegetable Couscous
Serves 4 / Approximate cooking time 25 minutesThese fishcakes are versatile, healthy, packed full of flavour and adaptable. I served these fishcakes with a fragrant vegetable couscous but you can easily make larger ones for a fish burger, put them in a wrap or even tacos. The green curry paste could be changed to any other that you enjoy.
Ingredients
4 skinless salmon fillets
3 garlic cloves
juice of 2 and half limes
2 tbsp Thai green curry paste
250g of couscous
400 ml of boiling water
stock, as per instruction on packet
1 large bunch of fresh coriander (cilantro)
1 red pepper
a handful of edamame (soy beans)
1 chilli
salt and pepper
Preparation
- Pour the boiling water over the couscous. Make sure to use a heatproof bowl. Set aside.
- Chop the salmon into small chunks. Put in a food processor with the lime juice, garlic, stalks of the coriander, curry paste and salt and pepper.
- Form into 12 patties, set aside in the fridge.
- Meanwhile, chop the chilli, red pepper and coriander leaves.
- Fluff up the couscous, add the edamame, chilli and red pepper. Set the coriander aside until serving.
- Heat some oil in a pan (I recommend coconut oil for added flavour). Turn down the heat to medium.
- Fry the salmon patties on each side for about 5 minutes.
- Serve the patties with the vegetable couscous. Make sure to season the couscous with salt and pepper. Juice some lime on top and sprinkle over the fresh coriander leaves.
- For dipping sauce I recommend sweet chilli sauce and/or some greek yoghurt drizzled with honey.
