Red curry salmon cakes with sriracha mayo
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
These Thai-inspired fish cakes make a great alternative to the more usual potato-based fish cakes. If you prefer things on the mild side, reduce the sriracha to 1 teaspoon.
Ingredients
Skinless salmon
390 g, (3 x 130g fillets)
Low-fat mayonnaise
⅓ cup(s), (100g)
Red curry paste
1 tbs, Thai variety
Egg white
1 medium
Sriracha sauce
2 tsp
Ground cumin
¼ tsp
Smoked paprika
½ tsp
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Place salmon on a baking paper lined tray and lightly spray with oil. Combine spices in a small bowl and season with salt and pepper. Sprinkle over salmon. Bake for 10-12 minutes, until salmon flakes when tested with a fork.
2
Meanwhile, whisk half the mayonnaise, curry paste and egg white in a medium bowl until combined. Season with salt and pepper. Break 1 salmon fillet into the bowl and mash well. Flake remaining fillets into chunks and fold into mixture. Divide into 4 even portions.
3
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add portions to pan and flatten slightly. Cook for 4-5 minutes on each side, until golden.
4
Combine remaining mayonnaise and sriracha in a small bowl. Serve with salmon cakes.
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