Thai fish cakes with chili mayo

Name: thai fish cakes with chili mayo
Total time: 25 min
Yield: 4
Ingredients: 250 gram salmon fillet; 250 gram shrimp; 1 tablespoon Thai Red curry pasta; 1 tablespoon Thai fish sauce; 1 egg; 1 hand coriander; 2 spring / forest onion; sunflower oil; 1 lime; 4 tablespoon mayonnaise

Ingredients

250 gram salmon fillet
250 gram shrimp
1 tablespoon Thai Red curry pasta
1 tablespoon Thai fish sauce
1 egg

1 hand coriander
2 spring / forest onion
Sunflower oil
1 lime
4 tablespoon mayonnaise

Directions

Grind the salmon with the shrimp, curry paste, fish sauce, egg, coriander and 1 spring onion in a food processor. Make 8 balls of this mixture with moist hands and press them flat.
Heat a layer of sunflower oil in a frying pan and fry the fishcakes in 4-5 minutes around golden brown and cooked. Let the cookies drain on kitchen paper.
Sprinkle with the rest of the spring onion and serve Thai fish cakes with chili mayo and lime.