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Thai Salmon fishcakes with Asian dressed salad
Thai Salmon fishcakes with Asian dressed salad

Before you jump to Thai Salmon fishcakes with Asian dressed salad recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.

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Beans–believe it or not–are extremely beneficial for your heart. The after effects of eating beans may not have a pleasant smell, but they’re good for your body. It doesn’t mean, however, that simply eating beans will undo the detrimental effects of eating unhealthy foods or make your heart better by magic. What is true, though, is that including beans on your salad rather than chicken or consuming soy burgers instead of beef hamburgers is a good course of action to take. Fortunately, beans are very tasty and who knows…you might not even moss eating real chicken or beef.

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We hope you got insight from reading it, now let’s go back to thai salmon fishcakes with asian dressed salad recipe. You can cook thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Thai Salmon fishcakes with Asian dressed salad:
  1. Provide 600 g filleted and skinless salmon, chopped into pieces
  2. You need 100 g fine green beans, finely sliced
  3. Provide 1 egg
  4. Prepare 2 tbsp Thai red curry paste
  5. Get 2 tsp Lemongrass paste
  6. Use 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
  7. Provide 1 tbsp Fish sauce
  8. Take 2 carrots
  9. Use 1/2 cucumber
  10. Use small bunch coriander, chopped
  11. Prepare 4 radishes, finely sliced
  12. Use 1/2 red onion cut into fine half-moon slices
  13. Use Bag mixed salad
  14. You need 1 tbsp Rice Wine vinegar
  15. Prepare 1 tbsp Soy sauce
  16. Take 1 lime
Steps to make Thai Salmon fishcakes with Asian dressed salad:
  1. Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.
  2. Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.
  3. Mix soy sauce and rice vinegar together and mix through the salad.
  4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
  5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
  6. Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.
  7. Serve with salad and a wedge of Lime to squeeze over.

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