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2 teaspoons vegetable oil
2 teaspoons sesame oil
4 shallots, finely chopped
2 teaspoons red Thai curry paste
200g cooked mashed potato
250g skinless boneless salmon, cooked
25g fresh coriander, leaves and stalks
40g rice flour
1 large egg – omit if following an egg free diet
50-75g breadcrumbs made from Sainsburys freefrom white sliced bread.
1. Preheat the oven to 200ºC, fan 180ºC, gas 6 (if oven cooking).
2. Heat the oil in a small pan and cook the shallots until softened but not coloured.
3. Place the cooked shallots, curry paste, mashed potato, salmon and fresh coriander into a food processor and blend until smooth.
4. Roll the mixture into 20 small balls then flatten them out and dust with rice flour. Place on a non metallic dish and chill for 30 minutes.
Break the egg on to a flat plate and beat lightly.Place the breadcrumbs on another plate.
5. Dip the fish cakes into the beaten egg and then coat in the breadcrumbs.Cook as above, either in a frying pan or in the oven.
6. Serve with a chilli dipping sauce or soured cream and chive (not if dairy intolerant). | 