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Kim McCosker's Thai Salmon Cakes

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Kim McCosker -


Thai Salmon Cakes

Serves 4


.  2 cups mashed sweet potato 

. 2 tablespoons Thai red curry paste 

. 1⁄2 cup coarsely chopped coriander 

. 400g cooked salmon (or 415g can: no added salt pink salmon, drained and cartilage removed)


Place the sweet potatoes in a large saucepan, cover with cold water, and bring to the boil. Boil for 10 minutes or until tender. Drain well, cool and mash. Add the remaining ingredients, season with cracked pepper, shape into patties and cook in a nonstick frying pan over medium heat until just golden brown, about 4 minutes per side.


Per Serving

Energy  1,214kJ

Total Fat 7.2g

Saturated Fat 2g

Sodium  439.5mg

Carbohydrate  26.8g

Fibre  5.3g