500gramsof Australian free range Salmon - coarsely chopped
½CupCoriander leaves finely chopped
60gramsgreen Beans - finely chopped
1Lime - Juice and zest
1tablespoonFish sauce
1tablespoongluten free Tamari sauce
1teaspoon Sea salt
1Egg - lightly beaten
3Spring onions - trimmed and finely chopped
1/3cupCoconut oil - for frying
Dipping Sauce
1cupplain unsweetened Coconut yoghurt
1red chilli - deseeded and finely chopped
1Lime - Juice and zest
1tablespoonHoney
1tablespoonCoriander leaves
¼teaspoonSea salt
1Finger Lime - Juice and pulp
Instructions
Fish Cake
Place the Salmon in the bowl of a food processor and process until smooth.
Add the Coriander, Lime juice and zest, Egg, Fish and Tamari sauces, and process until combined.
Transfer the Salmon mixture to a large bowl. Add the Sea salt, Spring onions and Beans and stir until well combined.
Place a large frying pan over medium heat and melt the Coconut oil. Divide the mixture up into eight equal portions and shape into patties.
Fry the patties in two batches (four patties at a time so you don’t overcrowd the pan), fry for 4 minutes on each side or until lightly golden and cooked through. Transfer to a paper towel lined plate and repeat with the remaining patties.
Dipping Sauce
Place all the ingredients into a medium sized bowl and mix well.
Cover and place in the fridge until ready to serve.
Serve the Thai Fish Cakes with a green salad, the Finger Lime dipping sauce and extra Lime wedges.
Notes
TIP:Make the Finger Lime dipping sauce a couple of days ahead of time and store in the refrigerator to let the flavours infuse.