Salmon Fishcakes Ingredients

• 1 tablespoon of Thai red curry paste
• 3 spring onions
• 1 tablespoon of minced ginger
• 1 tablespoon of minced garlic
• 1 tablespoon of brown sugar
• 2 tablespoons of fish sauce
• 1 stalk of lemongrass, roughly chopped
• 250 grams of skinless, boneless salmon fillets, cut into chunks
• Neutral flavoured oil for cooking

Avocado & Corn Salsa Ingredients

• 1 ripe avocado, diced
• 1 cup corn kernels (grilled or canned, drained)
• 1/2 small red onion, finely chopped
• Juice of 1 lime
• Fresh coriander, chopped
• Salt and pepper to taste

1. In a food processor, combine all ingredients. Blend until smooth. Heat oil in a non-stick pan over medium heat, you can pan fry the fishcakes if you want to be healthier or even deep fry them which is how it is traditionally done in Thailand.  To test if the oil is hot enough, press the end of a wooden chopstick (or wooden spoon) into the oil—if bubbles steadily form around it, the oil is ready for cooking. If there’s no bubbling, give it a bit more time to heat up. 
2. Scoop spoonfuls of the mixture, forming them into small rounds, and place them in the pan.Cook each fishcake for about 2 minutes on each side, until golden and crispy. Set the cooked fishcakes aside on a kitchen towel or rack to drain excess oil.
3. Meanwhile, lets get started on the avocado salsa which takes barely any time to put together. You can also prepare this beforehand. In a bowl, combine the avocado, corn, and red onion. Drizzle with lime juice, sprinkle with chopped coriander, and season with salt and pepper. Toss gently to mix.
4. Arrange the Thai salmon fishcakes with a generous scoop of avocado & corn salsa on the side. Enjoy a medley of textures and flavors—simple, vibrant, and beautifully balanced.