Ingredients:
440 g crushed pineapple, and drained
285 g canned salmon, drained
2 tablespoons coriander
2 garlic cloves, crushed
2 teaspoons grated ginger
1 tablespoon sugar
1 tablespoon lemon rind
2 teaspoons red curry paste
1 eggs, whisked
1 potatoes, cooked and mashed
oil ( for frying)
Directions:
Place fish, coriander, garlic, ginger, sugar, lemon rind and curry paste in bowl. Mix well.
Stir through pineapple, egg and potato.
Mould into cakes and refrigerate until firm.
Heat oil in pan and fry until golden brown.
Serve with salad and sweet chilli sauce.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.