- 1 lime
- 1 garlic clove
- 1 chilli (optional)
- A sachet of Thai red curry paste
- A pack of flaky roast salmon
- 2 courgettes
- 2 carrots
- A bag of winter purslane
- Sea salt
- Freshly ground pepper
- 3 tsp olive oil
- Baking tray
- Baking paper
- Mixing bowl
- Spiraliser (optional)
- Deep frying pan or wok
Heat your oven to 180ºC/Fan 200ºC/Gas 4. Line a small baking tray with baking paper.
Grate or pare the zest of the lime. Juice it. Peel and crush or grate the garlic. If you’re using it, halve the chilli. Flick out the seeds and white bits for a milder flavour. Finely dice it.
Put the lime zest, juice, garlic and chilli into a bowl. Add the curry paste and salmon, discarding the skin. Mash it all together with a fork. Season with a little salt and pepper. Use your hands to squeeze it all together.
Shape the salmon mix into 4 cakes with your hands, gently squeezing each fish cake so it holds. Place on the baking tray. Brush the tops with 1/4 tsp olive oil each. Bake for 20 mins.
Trim the courgettes. Peel and trim the carrots. Use a spiraliser to turn the veg into noodles. No spiraliser? Use a vegetable peeler to peel strips off the veg, turning as you go.
When the salmon cakes are nearly ready, heat a large frying pan or wok. Add 2 tsp oil. Put the veg noodles in the pan with a little salt and pepper. Stir fry for 2-3 mins till softened with a little bite.
Take the noodles off the heat. Stir in the winter purslane. Pile the noodles onto warm plates. Perch the fishcakes on top and serve straight away.
Your Thai red curry paste already contains chilli. If you’d like a milder fishcake, save the chilli for another day.