Healthy salmon fish cakes with mango chutney

Summer favourite with a spicy Thai twist.

Fish cakes are a quick and easy summer favourite and a great way to entice picky eaters to enjoy seafood.

Salmon fish cakes

Ingredients

  • 600g salmon fillet, diced
  • 1 tbsp red curry paste
  • 20g coriander, finely sliced 
  • 20g spring onion, sliced
  • 50g long parsley, finely sliced
  • 70g red onion, diced 
  • 10g dill 
  • 1 tbsp ground rice powder 
  • 0.5 tsp salt

Method

  1. In a large mixing bowl, combine all ingredients. 
  2. Divide the mixture into 50 g balls and form into cakes. 
  3. Heat a nonstick pan and fry fish cakes on each side until golden brown. 
  4. Serve with red capsicum sauce and mango chutney. 

Red capsicum sauce

Ingredients

  • 300g red capsicum, roasted and peeled 
  • 50g onion, chopped
  • 10g garlic, chopped 
  • 1 tsp Salt

Method

  1. Blend all ingredients in a blender. 
  2. Transfer the mixture to a sauce pan, simmer and stir frequently until sauce consistency is reached. 
  3. Remove from heat and allow to cool.

Mango chutney

Ingredients

  • 200g ripe mango, diced
  • 1 tbsp lime juice
  • 10g fresh ginger, chopped
  • 10g green spring onion, chopped 
  • 5g green chili
  • 0.5 tsp  Salt
  • 10g coriander leaves

Method

  1. Combine all ingredient in a saucepan simmer with low heat while stirring frequently until thick. 
  2. Remove from heat and set aside to cool.

Recipe courtesy of Chiva-Som International Health Resort