Name: Asian Fish Cakes
Total time: 1 h
Yield: 12
Ingredients: 150g hot smoked salmon fillet, skin removed; ½ cup (125g) mashed potato; 1 tbsp Thai red curry paste; 2 green onions, sliced thinly; 1 tbsp finely chopped Thai basil or coriander leaves, plus extra to serve; 1 egg, beaten lightly; 1¼ cups (95g) panko (Japanese) breadcrumbs; cooking oil spray; chopped red chilli, sliced green onion and lime cheeks, to serve; CHILLI-MAYO DIPPING SAUCE; 1 tbsp sriracha (chilli sauce); ½ cup (75g) Japanese (kewpie) mayonnaise

VMG Recipes