Ingredients:
1 can (415g) pink salmon
1 egg
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

Method:
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.

Download print-friendly recipe

With thanks to Karen Grandcourt for the beautiful images.