Servings: 4
Fish and milk* *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
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These tasty fishcakes can be cooked under a grill, in a pan or on the barbecue. Everything can be made in advance and then cooked at the last minute. Enjoy as a starter or with our Thai Noodle Salad. We teamed up with Alaska Seafood Marketing Institute (ASMI) to create this tasty recipe. ASMI celebrates wild, natural and sustainable seafood such as salmon and pollock.
500g boneless, skinless salmon fillets
4 x 5ml spoon Thai red curry paste
3cm size piece fresh root ginger
10g fresh coriander
10g fresh mint
150ml low-fat natural yogurt
½ lime
Food processor or hand blender
Sharp knife
Chopping board
Grater
Teaspoon
Scissors
Plastic cup
Measuring spoons
Juicer
Small mixing bowl
Fish slice
For the dip
For the fishcakes
Skills used include:
Chopping, mixing, squeezing, peeling and frying.
