Zesty Salmon Fritters
1 can (415g) pink salmon
3 tablespoons flour
1 tablespoon brown sugar
1 teaspoon green curry paste
2 teaspoons fish sauce
4 tablespoons chopped fresh coriander
Juice and zest of one small lime
Thumb size piece of fresh ginger, peeled and finely grated
1 clove of garlic, finely chopped
Salt and freshly ground black pepper, to taste
Oil for frying
1. In a food processor, combine all the ingredients well. Place the mixture in a glass bowl, cover and chill in the fridge for at least 1 hour.
2. When you’re ready to cook your fritters, heat a small amount of oil in a large non-stick frying pan on medium heat.
3. Spoon 1 tablespoon quantities of the salmon mixture into the pan, allowing enough space for spreading. Cook for 2 to 3 minutes on each side or until browned underneath and cooked through. Repeat with the remaining salmon mixture, adding a tiny bit more oil to the pan in between each batch.
4. Serve warm or cold with fresh lime wedges, coriander and sweet chilli sauce.
With thanks to Karen Grandcourt for the beautiful images.