Thai Salmon Cakes

Ingredients

2 x 170g Tassal Tasmanian salmon portions,
              skinless
2 spring onions, finely chopped
1 tsp lemongrass, minced
2 Tbsp coriander leaves, roughly chopped
1 green chilli, finely chopped
1 lime, rind & juice
Olive oil for frying
1 cup sweet chilli dipping sauce
Pineapple & cucumber slices, to serve

Cut salmon portions into chunks. Place the salmon chunks, spring onions, lemongrass, coriander leaves, green chilli, lime juice and rind into the work bowl of food processor and process until well combined. Shape mixture into small patties. Heat olive oil in a shallow frying pan over medium heat. Cook patties for 3–4 minutes on each side until patties are golden. Place onto a serving platter garnished with sliced pineapple and cucumber. Pour over a little sweet chilli sauce and serve hot.