4 x Regal Thai Salmon & Potato Cakes
1/4 cup rice bran oil
2 Lebanese cucumbers, thinly sliced
2 tbsp rice wine vinegar
1/2 tsp sugar
1/2 tsp pink salt
1/2 bag baby spinach leaves, washed, drained
1 mango, peeled
1 red chilli, finely sliced
1/4 cup roasted peanuts, roughly chopped
1 cup fresh coriander leaves
2-3 tablespoons Thai Sweet chilli sauce
To serve, lime wedges
Place a heavy-bottomed frying pan on a medium heat. Heat the rice bran oil. Fry the Regal Thai Cakes for about 3-4 minutes, then turn and cook a further 3-4 minutes. Use tongs to hold them on their sides to brown as well. Set aside in warm oven until ready to serve.
Finely slice the cucumber using a mandolin or sharp knife. Place in a glass or ceramic dish. Mix together the rice wine vinegar, salt and sugar until well dissolved. Pour over the cucumber and gently toss to coat. Set aside for 5 minutes.
Assemble the salad, onto two or four serving plates. Arrange spinach leaves with mango slices, chilli slices, pickled cucumber and coriander leaves. Top with a warm Regal Thai Cake. Sprinkle over chopped peanuts, and drizzle with sweet chilli sauce.
We've noticed you're in North America
Would you like to visit our North America site?