Regal Thai Salmon & Potato Cakes with Asian Style Salad
- Difficulty: Easy
- Serves: 4
- Preparation time:
- Cooking time:
Rate this recipe
- 4 x Regal Thai Salmon & Potato Cakes
- 1/4 cup rice bran oil
- 2 Lebanese cucumbers, thinly sliced
- 2 tbsp rice wine vinegar
- 1/2 tsp sugar
- 1/2 tsp pink salt
- 1/2 bag baby spinach leaves, washed, drained
- 1 mango, peeled
- 1 red chilli, finely sliced
- 1/4 cup peanuts, roasted , roughly chopped
- 1 cup coriander leaves
- 2-3 tablespoons Thai Sweet chilli sauce
- lime, wedges to serve
Place a heavy-bottomed frying pan on a medium heat. Heat the rice bran oil. Fry the Regal Thai Cakes for about 3-4 minutes, then turn and cook a further 3-4 minutes. Use tongs to hold them on their sides to brown as well. Set aside in warm oven until ready to serve.
Finely slice the cucumber using a mandolin or sharp knife. Place in a glass or ceramic dish. Mix together the rice wine vinegar, salt and sugar until well dissolved. Pour over the cucumber and gently toss to coat. Set aside for 5 minutes.
Assemble the salad, onto two or four serving plates. Arrange spinach leaves with mango slices, chilli slices, pickled cucumber and coriander leaves. Top with a warm Regal Thai Cake. Sprinkle over chopped peanuts, and drizzle with sweet chilli sauce.