Prep 30 mins
Cook 10 mins
I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.
- 2 shallots, thinly sliced
- 1 -2 teaspoon dried red pepper flakes (optional)
- 2 kaffir lime leaves, thinly sliced (or lime zest)
- 1 1⁄2 teaspoons Thai red curry paste (plastic tubs in oriental food sections)
- 1 egg
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons mayonnaise
- 1 teaspoon cornstarch
- 1⁄4 lb raw shrimp, minced
- 1 lb boneless salmon, steamed 15 minutes and flaked
- 1 tablespoon fresh cilantro, chopped
- Combine everything but salmon in food processor and process until smooth.
- Mix in salmon and cilantro.
- Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
- Dust patties with cornstarch on both sides.
- If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
- To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
- Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).
These tasted OK, although mine turned out a little sloppy - I had to add a little flour to the mix to bring it all together. A tasty light lunch and very easy to put together