Regal Thai Salmon & Potato Cakes with Asian Style Salad

Difficulty: Easy 
Cooking time: 8 mins  
Serves: 4  
Preparation time: 10 mins  


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.

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