Thai salmon cakes with peanut coriander sauce
- 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.
- 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.
- 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.