Thai salmon fish cakes recipe
 These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Each serving provides 354 kcal, 38g protein, 9g carbohydrate, 18g fat, 5g fibre. 600g/1lb 5oz salmon fillet, skin removed and cut into chunks1 large free-range egg2 tsp lemongrass paste2 tbsp Thai red curry paste1 tbsp fish sauce4 lime leaves, finely shredded100g/3½oz green beans, finely sliced1-calorie sunflower oil spray sea salt and freshly ground black pepper2 limes, cut in half, to serve 600g/1lb 5oz salmon fillet, skin removed and cut into chunks 1 large free-range egg 2 tsp lemongrass paste 2 tbsp Thai red curry paste 1 tbsp fish sauce 4 lime leaves, finely shredded 100g/3½oz green beans, finely sliced 1-calorie sunflower oil spray sea salt and freshly ground black pepper 2 limes, cut in half, to serve 2 carrots (about 200g/7oz), peeled and cut into thin ribbons200g/7oz cucumber, peeled and cut into thin ribbons½ red onion, thinly sliced12 radishes, thinly slicedlarge handful of coriander, roughly chopped60g/2¼oz mixed salad leaves1 tbsp rice wine vinegar1 tbsp soy sauce or tamarisalt and freshly ground black pepper 2 carrots (about 200g/7oz), peeled and cut into thin ribbons 200g/7oz cucumber, peeled and cut into thin ribbons ½ red onion, thinly sliced 12 radishes, thinly sliced large handful of coriander, roughly chopped 60g/2¼oz mixed salad leaves 1 tbsp rice wine vinegar 1 tbsp soy sauce or tamari salt and freshly ground black pepper Method Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away. Recipe tips To freeze, place the uncooked patties on a tray lined with baking paper and freeze until firm, then pack into a zip-lock bag or container. Defrost fully in the fridge before cooking as per the recipe.