Spicy Green Curry Salmon Fritters with Tomarata Lychee and Chilli Coconut Sauce
Easy
Prep 15 min Cook 30 min
Like me you will love the taste sensations in this Spicy Green Curry Salmon Fritters with Tomarata Lychee and Chilli Coconut Sauce served on fresh lychee salad.
Spicy Green Curry Salmon Fritters Ingredients
- 480g fresh salmon filets, skin off
- 1 tbsp. green curry paste
- 1 egg
- Zest of ½ lime
- 2 lime leaves, stalk removed and finely sliced
- 1 tbsp. coriander stalks, chopped
- ¼ cup coriander leaves,
- ½ long red chilli, deseeded and finely chopped
- 1 tbsp. Tomarata lychees and chili sauce
- Salt and pepper
- 1 tbsp. oil for frying
Chili Coconut Sauce Ingredients
- ½ cup thick coconut cream
- ¼ cup Tomarata Lychee and chilli sauce
- 1 tbsp. lime juice
- ½ tsp. fish sauce
Salad Ingredients
- 2 carrots, julienne
- 4 eshallots, finely sliced
- 1 cup coriander leaves, picked
- ½ long red chilli, deseeded and thinly sliced
- 10 lychees, peeled, deseeded and sliced
- Couple of drops of sesame oil
- Squeeze of lime juice.
Recipe Steps
In a food processor combine all the ingredients until the salmon is minced thoroughly.
Heat a heavy based fry pan over a moderate temperature and add in the oil. Place tablespoons of the salmon into the pan and cook for 3 minutes on each side until golden. Set aside on paper towel.
For the sauce, combine all the ingredients and stir well.
Salad – combine all the ingredients and toss lightly together. Serve the salad on the side of the fish cakes