Spicy Thai Salmon Fish Cakes with Pineapple Salsa

Ingredients :

213gm can pink salmon, drained

2 tbsp chopped fresh coriander

1 tsp finely chopped lemon grass

1 small red chili, chopped

1 egg yolk

1/2 cup stale breadcrumbs

juice of 1/2 lime

packaged breadcrumbs for coating

Method :

Mix together all the above ingredients except the packaged breadcrumbs. Shape into small patties and roll in breadcrumbs. Refrigerate for 30 minutes. Fry fish cakes in a little oil until golden brown and serve with pineapple salsa.

Serves 2

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