Thai spiced fishcakes, sweet chilli and Coriander, carrot and red onion salad

  • Salmon 200g
  • Green Thai curry paste
  • 1tsp Coriander chopped
  • 1tbsp Sweet chilli sauce
  • 1tbsp Carrots
  •  1/2 Red onion
  • 1/2 White wine vinegar
  • 1tsp, coconut oil
  1. Put the salmon into a food processor with the Thai curry paste and a little salt and pepper Blend until fully combined the refrigerate for 30 minutes Roll the salmon mix into little balls then pat into disks Pan fry the fishcakes in a little coconut over a medium heat turning when golden brown For the salad
  2. Finely slice the onion and carrot into even sized sticks and place in a bowl
  3. Add the coriander, sweet chilli sauce and vinegar and mix ensuring everything is fully combined

This dish is suitable for dairy and wheat free diets


Big love, small tummies!

Jill – The Fat Controller


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