Prep 5 mins
Cook 15 mins
Tuna or other cooked white fish may be substituted. Very very tasty and easy to prepare.
- 440 g crushed pineapple, and drained
- 285 g canned salmon, drained
- 2 tablespoons coriander
- 2 garlic cloves, crushed
- 2 teaspoons grated ginger
- 1 tablespoon sugar
- 1 tablespoon lemon rind
- 2 teaspoons red curry paste
- 1 egg, whisked
- 1 potato, cooked and mashed
- oil (for frying)
- Place fish, coriander, garlic, ginger, sugar, lemon rind and curry paste in bowl. Mix well.
- Stir through pineapple, egg and potato.
- Mould into cakes and refrigerate until firm.
- Heat oil in pan and fry until golden brown.
- Serve with salad and sweet chilli sauce.
I really liked these. I wish I had read the other reviews first, as I might have added more binder. I did firm them up in the fridge first, but they still fell apart when cooking. Served them with tartar and a remoulade sauce, which I preferred. I also ended up using a mixture of salmon and tuna, and I think next time I'd use all salmon. I think with a few tweaks it could be a 5-star recipe!
I too had consistency troubles and had to add bread crumbs. Definitely halve the amount of pineapple and drain it as best you can. Flavor was delicious and a nice change from ordinary salmon patties!
Just a note - in the US, coriander more usually refers to the seeds of the plant, not the leaves. Given the quantity and the chef's locale, I'm pretty sure that the coriander here refers to the leaves, which are more often (at least here on the West Coast) called cilantro. 2T of coriander seed would be mighty powerful!