Thai-style Salmon and Brown Rice Cakes
You will probably get addicted to these moreish morsels! Not just because of the fresh salmon, mint and coriander in the cakes, but more so for the coconut and cucumber relish which accompanies this dish.
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1⁄2 cup Spekko Saman Brown Rice
1 cup water
1 red chilli, deseeded and finely chopped
Zest of 1 lime
2 spring onions, thinly sliced
1⁄2 cup chopped fresh coriander
1 Tbsp chopped fresh mint
1 garlic clove, finely chopped
1 egg, whisked
500 g salmon fillets. Cut into 2 cm pieces
Salt
For the cucumber and coconut relish
1⁄2 fresh coconut, grated or shaved, or use dried coconut shavings
1⁄2 cup shredded coriander
1⁄2 an English cucumber, roughly chopped
1 red chilli, finely chopped
1 Tbsp olive oil
Juice of 2 limes
Salt to taste
To serve
Lime wedges
Fresh coriander
Cucumber and coconut relish or sweet chilli sauce and mayonnaise
Preheat the oven to 220◦C and line a baking tray with butter greased baking paper.
Cook the Saman Brown Rice as per the instructions on the pack. Set aside to cool.
In a bowl, mix the red chilli, lime zest, spring onions, coriander, mint and garlic. Add the egg.
Add the rice and mix. Then add the salmon and season with salt.
Form patties – each about 1/3 cup of the mixture. Set aside in the fridge to cool.
Bake the salmon and rice patties for about 8 – 10 minutes until golden.
To make the relish, mix the coconut, coriander, cucumber, chilli, olive oil, lime juice and salt.
Serve with lime wedges, fresh coriander and the coconut and coconut relish.