Thai Salmon Fish Cakes with Vegetable Stir-Fry & Mango Sauce
recipe
Thai Salmon Fish Cakes with Vegetable Stir-Fry & Mango Sauce
No commentsIngredients
- half a 212g sachet instant mashed potato mix
- 420g can pink salmon
- 1-2 tsp Thai seven-spice seasoning, to taste
- flour
- 115g lemon-and-pepper-flavoured breadcrumbs
- 2 large eggs, beaten
- sunflower oil for frying
For the sauce
- 1 pack fresh Thai herb mix
- 425g can mango slices, drained
- salt and freshly ground black pepper to taste
- 320g pack fresh vegetable stir-fry, to serve
Serves:
4
Preparation:
30
Cook Time:
25
Total Time:
55min
Directions
More recipes like this
- Pour l boiling water into a large bowl, then add the potato mix, stirring all the time. Leave to stand for minute, then beat thoroughly.
- Drain the salmon, then skin, bone and flake it. Add the salmon to the potato with the Thai seven-spice seasoning, salt and pepper. Divide the mixture into eight and shape into cakes with lightly floured hands.
- Spread out the breadcrumbs on a plate. Dip the fish cakes into the beaten eggs, then coat them in the crumbs.
- Pour enough oil into a frying pan to just cover the base. Heat gently, add the fish cakes and cook for minutes on each side over a low heat until golden brown. (You may have to do this in batches). Keep the fish cakes warm.
- Take the Thai herb mix, deseed and finely chop the chilli and finely chop the lemon grass. Whizz together with the mango slices in a food processor until smooth, then press through a fine sieve. Finely chop the coriander and add to the sauce. Cook the fresh vegetable stir-fry.
- Serve the fish cakes, topped with the sauce, on a bed of stir-fried vegetables.
Source: Tesco
Find more recipes
Comments