Ingredients
450g salmon steaks, skin and bones removed
1 tsp garlic, minced
small piece of ginger, minced
2 tsp curry paste
2 spring onions, finely sliced
1tbsp chopped fresh coriander
Zest of 1 lime
1 egg, beaten
2 tbsp breadcrumbs
salt & pepper
Method
- Cut the salmon into chunks and peach for a few minutes in boiling water until almost cooked.
- Drain the water and leave salmon to cool.
- Place the salmon, minced garlic, ginger, curry paste, spring onions, coriander lime zest and breadcrumbs into a large bowl and mix.
- Season with salt and pepper, crack in the egg and mix well.
- Chill for an hour then form into 12 small patties.
- Heat some oil in a large pan and fry the patties on both sides for a few minutes until golden brown.
- Serve with sweet chilli sauce.