Thai Red Curry Salmon Patties with Sweet Chili Ginger Sauce

We recently built new bookshelves at our house and now all the cookbooks are right there in front of me! There are two asian cookbooks made by a restaurant on the Sunshine Coast called Spirit House.

New bookshelf made from reclaimed timber

Spirit House is probably my favourite restaurant I've been to here in Australia so far. It is Thai/Indonesian food and in a gorgeous small town setting. Here is the description on the website: "Set in lush tropical gardens nestled around a tranquil pond, at sunset it turns into a magic wonderland which will take your breath away". I definitely concur. A must stop when you are on the Sunshine Coast. You can check out their details here: http://www.spirithouse.com.au/restaurant 

So this recipe was taken from the cookbook and adjusted a little for the ingredients that I had in the house. This cookbook is called "Hot Plate" and features Asian-Inspired Barbecue recipes. If you don't want to make the sauce, just enjoy the patties with some plain natural yogurt and your favourite veggies.

Ingredients:

Salmon Cakes
(makes 7-8 small patties)

• 400 grams fresh salmon, chopped
• 3 tbsp red curry paste
• 1 egg
• 1 tsp chia seeds
• 2 tbsps coconut flour
• 2 tbsps fresh cilantro (coriander), chopped

Sweet Chilli Ginger Sauce (optional)

• 4 long red chillies
• 2 cloves garlic
• 2 tbsps fresh cilantro (coriander)
• 4 tbsps ginger, shredded
• 1 cup coconut vinegar
• 1/2 cup sugar (we used 3 tbsps palm sugar instead)
• 1 tbsp fish sauce

Grilled Coconut Green Veggies

• 1 head broccoli 
• 1 cup green beans
• 2 cups fresh spinach
• 1 tsp coconut oil
• sliced almonds to sprinkle on top

Directions:

Sauce: Pound together the chillies, garlic and cilantro in a mortar and pestle to form a paste. Heat the paste, ginger, vinegar and sugar in a small saucepan and bring to a boil. Simmer for 2 mins and then add fish sauce. Let cool and place in fridge. Serve once cooled. Sauce will store in fridge indefinitely. 

Patties: Put the salmon, red curry paste, egg, fish sauce, chia and coconut flour in a food processor and mix until it binds together. (I didn't have food processor so I chopped ingredients by hand and mixed everything by hand - turned out nice and chunky) Mix in cilantro. Shape into patties and place on plate. Store in fridge for at least 1 hour. Spray with coconut oil cooking spray (or other) and grill on BBQ a few mins on each side until cooked through. Serve on hot quinoa. 

Veggies: Heat pan with coconut oil. Mix in broccoli and green beans. grill until almost cooked through then add in spinach and grill until heated through. Sprinkle with sliced almonds.