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|
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.
(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
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.