These are fabulously quick to make and are totally delicious into the bargain, perfect for a light bite or a supper. This recipe serves 2 but can easily be multiplied up.
250g skinless, boneless salmon ( I often use the trimmings from a big fillet that I’ve used for a salmon en croute)
1 tbsp Thai red curry paste ( I like heat, and find this is ample. If you prefer slightly less, adjust accordingly)
1 small egg, beaten
1/2 tsp light muscovado sugar
1/2 tsp salt
1 dessert spoon cornflour
3-4 spring onions, finely sliced
1 tbsp chopped fresh coriander
4 tbsp rapeseed oil for frying
(lime wedges for garnish)
Pulse the salmon in a food processor until roughly chopped – don’t go too mad or you’ll end up with mush.
Place salmon in a large bowl along with all the other ingredients and mix well until completely blended.
Cover the bowl with cling film and transfer to the fridge for 30 minutes.
When ready to cook, simply heat up the oil to a medium heat in a large frying pan and carefully place tablespoonfuls of the mixture into the hot oil, flattening slightly with the back of the spoon. Fry for about 3 minutes on each side.
I served these with a selection of vegetables stir fried in toasted sesame oil and sprinkled with sesame seeds.