Cut the salmon into chunks and poach for a few minutes in boiling water till almost cooked. Drain away the water and leave the salmon to cool. Place the salmon, minced garlic and ginger, red curry paste, spring onions, chopped coriander and lime zest into a large bowl and mix together. Season with salt and pepper and crack in the egg. Mix together well and form into small patties using the flour. Heat the oil in a large pan and fry the salmon patties on both side for a few minutes till golden brown and serve with the sweet chilli sauce on the side

Serves 3

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