Salmon and Pineapple Fish Cakes Thai Style

Name: Salmon and Pineapple Fish Cakes Thai Style
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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)

(4)

Recipe by Wendys Kitchen

Tuna or other cooked white fish may be substituted. Very very tasty and easy to prepare.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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Salmon and Pineapple Fish Cakes Thai Style

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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