Green curry salmon cakes with cucumber and apple salad

Green curry salmon cakes with cucumber and apple salad
  • 0:50 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

salmon cakes with cucumber and apple are a fast and tasty way to end your working day. When you have a busy schedule you can make them in advance too, so your day is stress-free!

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Easy lunch recipes, Easy dinner recipes


  • 675g skinless salmon fillets, coarsely chopped
  • 2 tablespoons gluten-free green curry paste
  • 1 lime, rind finely grated, thickly sliced
  • 130g (3/4 cup) cooked microwave basmati rice, cooled
  • 1 green shallot, finely chopped
  • 1 bunch fresh coriander, leaves picked
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons caster sugar
  • 2 teaspoons coconut oil
  • 3 Lebanese cucumber, peeled into ribbons
  • 2 sticks celery, thinly sliced diagonally
  • 1 Granny Smith apple, cut into matchsticks


  • Step 1
    Place the salmon, paste, lime rind, rice, shallot and 1/3 cup coriander leaves in a food processor. Pulse 8-10 times until finely chopped and mixture just comes together (do not over process). Shape mixture into eight 1.5cm-thick patties. Place on a lined plate. Place in the fridge for 30 minutes to firm.
  • Step 2
    Meanwhile, place the vinegar and sugar in a bowl. Whisk until the sugar has dissolved. Season well.
  • Step 3
    Heat the oil in a large non-stick frying pan over medium-high heat. Cook the salmon cakes, turning, for 3-4 minutes or until golden and just cooked through. Transfer to a plate lined with paper towel to drain.
  • Step 4
    Add the cucumber, celery, apple and remaining coriander leaves to the vinegar mixture. Toss to combine. Serve the fish cakes with salad and lime slices.


  • 2044 kj


  • 27g

    Fat Total

  • 7g

    Saturated Fat

  • 3g


  • 39g


  • 22g

    Carbs (total)

All nutrition values are per serve


Shape the fish cakes up to 1 day in advance and store, covered with plastic wrap, in the fridge until ready to cook.

  • Author: Katrina Woodman
  • Image credit: Brett Stevens
  • Publication: Taste Magazine



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