Thai Salmon Cakes with Spicy Aioli

Ingredients

• ⅔ lb salmon fillet
• ⅔ cup breadcrumbs
• ⅛ cup chopped cilantro
• ⅛ cup grated carrot
• 1⅓ tablespoons olive oil
• ⅔ tablespoon lemon juice
• ⅔ teaspoon Thai red curry paste
• ⅛ cup mayonnaise

Method

1. 1In a medium skillet, toast the coriander over medium heat, stirring constantly, until fragrant, about 1 minute.
2. 2In a large mixing bowl, combine the flaked salmon, chopped onion, minced garlic, curry paste, flour, salt, black pepper, and ground coriander; mix with a fork until just combined.
3. 3Stir in the panko breadcrumbs, egg, lime juice, fish sauce, and a pinch of salt until the mixture is cohesive and just holds together.
4. 4Cover the mixture and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
5. 5Using wet hands, shape the mixture into 6-8 patties about 3/4-inch thick, depending on desired size.
6. 6Heat a large non-stick skillet over medium heat; add 1-2 tablespoons of oil and swirl to coat the bottom.
7. 7Cook the patties for 3-4 minutes per side, or until they're cooked through and a thermometer inserted into the center reads 145°F.
8. 8Drain the patties on paper towels and serve hot with spicy aioli and lime wedges on the side.

Nutrition per serving