Thai salmon cakes with peanut coriander sauce

INGREDIENTS

• 500 g skinless fresh salmon fillets pin boned, chopped
• 3 tbs red curry paste
• 1 1/2 tbs fish sauce
• 1 egg white
• 1 tbs cornflower
• 1/3 cup coconut shredded
• 60 g green beans trimmed, thinly sliced
• 1 cup coriander leaves chopped
• peanut oil for shallow frying
• lime wedges to serve

METHOD

1. To make the sauce; Place coriander roots, stalks, leaves and peanuts into a food processor. Process until finely chopped. Add, sugar, ginger, garlic, oil and lime juice, pulse to combine. Remove to a bowl, stir in the yoghurt. Cover and refrigerate until ready to serve.
2. Combine the salmon, curry paste, fish sauce, egg white, cornflour and coconut in a food processor. Pulse until well combined. Transfer to a bowl. Stir in the beans and coriander. Shape mixture into patties using wet hands.
3. Heat oil in a frying pan over medium-high heat. Cook salmon cakes, in batches, for 2-3 minutes each side or until golden and cooked through. Serve warm or at room temperature with peanut coriander sauce.

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