thai-style salmon and brown rice fish cakes
with cucumber dipping sauce
- ½ cup (100g) brown rice
- 1 cup (250ml) water
- 1 stalk lemongrass (white part only), roughly chopped
- 1 long red chilli, chopped
- 1 clove garlic, roughly chopped
- ½ teaspoon sea salt flakes
- 2 kaffir lime leaves, shredded
- 2 green onions (scallions), thinly sliced
- ½ cup coriander (cilantro) leaves, chopped, plus extra leaves to serve
- ¼ cup (20g) shredded coconut
- 1 eggwhite
- 500g skinless salmon fillets, cut into 2cm pieces
- lime wedges, to serve
cucumber coriander dipping sauce
- 1 Lebanese cucumber, seeds removed and finely chopped
- 1 tablespoon finely chopped coriander (cilantro) leaves
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon honey
- 2 tablespoons water
- Place the rice and water in a small saucepan over high heat. Bring to the boil, cover with a lid and reduce the heat to low. Simmer for 20 minutes or until almost tender. Remove from the heat and set aside, covered, for 10 minutes or until tender.
- While the rice is cooking, preheat oven to 220°C (425°F). Place the lemongrass, chilli and garlic in a small food processor and process until finely chopped. Place in a large bowl, add the salt, kaffir lime leaves, onion, coriander, coconut, eggwhite, salmon and rice and mix well to combine. Place ½ cup of the mixture in the food processor and process until finely chopped. Return to the salmon mixture and mix well to combine.
- Place ⅓-cupfuls of the mixture on 2 large lightly greased oven trays lined with non-stick baking paper. Cook, turning halfway, for 8 minutes or until golden.
- To make the cucumber coriander dipping sauce, place the cucumber, coriander, lime juice, fish sauce, honey and water in a small bowl and mix to combine. Serve the fish cakes with the dipping sauce, lime wedges and extra coriander. Serves 4.
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