Thai Fish Cakes
- 1 1/8 pounds salmon filet
- 2 tablespoons red curry paste
- Thai fish sauce (Nam Pla) to taste
- 1 red chile
- 1 bunch coreander leaves (cilantro)
- 2 spring onions
Cut the salmon up in rough cubes, remove seeds and stems from chili and chop finely. Chop up bunch of cilantro and chop spring onions into small slices.
Put in blender and blend for a few seconds (make sure that whole pieces of chili, cilantro and spring onion remain for added bite). Season to taste with the fish sauce.
Form into small patties and refrigerate for two hours. Then fry in a neutral oil (peanut). Serve with some cilantro leaves an a wedge of lemon.
This recipe yields 3 to 8 servings; 0.5 carb grams per serving.