Easy Thai salmon cakes

Nutrition per serve

1621 kilojoules (387 Calories), 15 g fat (including 4 g saturated fat), 40 g carbohydrate (including 2 g sugars), 3 g fibre and 570 mg sodium. Read our nutrition rating system.

Directions

1. Drain salmon well and remove any silver skin or small bones. Place in a small mixing bowl.

2. In a food processor, process the onion and chilli in short bursts until finely chopped, but not minced (alternatively you can chop finely by hand).

3. Heat the oil on a non-stick frypan. Cook the onion mixture for 1 to 2 minutes or until onion turns transparent.

4. Process the bread and coriander into crumbs. Add crumbs, onion mixture, egg and rind to the salmon. Mix together well with a fork.

5. Shape mixture into 8 cakes. Cover and refrigerate for 20-30 minutes before cooking. Coat lightly with flour, shaking off excess.

6. Add oil to a hot frypan and cook salmon cakes over medium heat for 5 minutes on each side or until golden. Alternatively you can spray them with oil and bake 20 minutes in a medium oven.

7. Serve with steamed Basmati rice, lime or lemon wedges, extra coriander and sliced red chilli (or chilli sauce) on the side.