Chop the salmon fillets into small pieces, season with salt and pepper. Mix together with the bell pepper, ginger, lemon zest, coriander, curry paste, sugar, mashed potato & egg yolk and mould into cakes with the aid of a dust of flour. Beat the remaining eggs, dip in the fish cakes and pass through the panko breadcrumbs. Grill, shallow-fry or bake the fish cakes according to your liking. For the preparation of the wasabi sauce, simply whisk all the sauce ingredients together. To prepare the cauliflower rice; Trim the cauliflower florets and put in a food processor, pulse until resemble rice. Cook the onion in the melted hot sunflower spread until soft, add the cauliflower ‘rice’ and toss for 5 minutes, remove from heat and allow cooling. Stir in the remaining ingredients and allow infusion for at least 30 minutes.
Serves 3-4Email this Recipe Watch Video Back to Aaron's Recipes