Makes 6 patties | Serves 2  

What you will need

• 300g fresh salmon mince (bought from seafood supplier Fresh off the Floor)
  • You could use tinned salmon as a substitue 
• 2 bundles of fresh coriander, finely chopped if not using food processor  
• 2 teaspoons Valcom Thai Red curry paste  
• 1 egg  
• 2 tablespoons flour 
• 1 thin fresh lemongrass, finely chopped  
• Shredded slaw mix packet 400g  
• 1 medium cucumber, finely chopped  
• 1 nest of vermicelli noodles  
• 4 tablespoons Marion’s Kitchen Vietnamese Style Tangy Dressing 

Method

1. In a bowl or food processor mix salmon mince, coriander leaves, red curry paste, egg, flour and lemongrass till it forms a paste like mixture  
2. Lightly wet your hands and roll the mixture into 6 even patties  
3. Lightly spray a non-stick fry pan with olive oil over medium heat  
4. Add the fish patties cooking for 3-5 minutes on each side or until they cook through and turn golden brown  
5. Meanwhile place the vermicelli noodles in a bowl of boil water for a few minutes until the noodles soft and separate  
6. Drain the noodles and rinse under cold water  
7. Add the slaw mix, diced cucumber and noodles in a large bowl.  
8. Add the dressing and toss to combine 
9. Ready to serve the fish patties with the vermicelli salad for a perfectly balanced lunch or dinner!