Green curry salmon cakes with cucumber and apple salad

SERVES: 4

Ingredients

675g skinless salmon fillets, coarsely chopped

2 tbsp gluten-free green curry paste

1 lime, rind finely grated, thickly sliced

130g (3⁄4 cup) cooked microwave basmati rice, cooled

1 green shallot, finely chopped

1 bunch fresh coriander, leaves picked

2 tbsp rice wine vinegar

2 tsp caster sugar

2 tsp coconut oil 3 lebanese cucumbers, peeled into ribbons

2 sticks celery, thinly sliced

1 Granny Smith apple, cut into matchsticks

Method

Place the salmon, paste, lime rind, rice, shallot and 1⁄3 cup coriander leaves in a food processor. Pulse 8–10 times until finely chopped and mixture just comes together. Shape mixture into eight 1.5cm-thick patties. Place on a lined plate. Place in the fridge for 30 minutes to firm.

Place the vinegar and sugar in a bowl. Whisk until the sugar has dissolved. Season well. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the salmon cakes, turning, for 3–4 minutes or until golden and just cooked through. Transfer to a plate lined with paper towel to drain.

Add the cucumber, celery, apple and remaining coriander leaves to the vinegar mixture. Toss to combine.

Recipe by Katrina Woodman

Photo by Brett Stevens