4 x Regal Thai Salmon & Potato Cakes
1/4 cabbage, finely shredded
1 carrot, peeled, finely grated
2 spring onions, finely sliced
1 cup coriander leaves, chopped
1/2 telegraph cucumber, thinly sliced
1/2 pineapple, skin removed
4 sesame seed buns, slicedThai dressing:
2 tbsp lemon juice
1 tbsp olive oil
2 tsp sesame oil
2 tsp light soy sauce
1/2 tsp brown sugar
1 tsp crushed ginger
1 tsp garlic
1 tsp crushed chilli pasteRegal
Remove the Regal Thai Cakes from the fridge and allow to rest for 2-3 minutes at room temperature. Combine the cabbage, carrots, spring onions and coriander leaves. Mix together all the ingredients for the dressing in a glass jar with a lid and shake well. Pour the dressing over the coleslaw, and season to taste. Toss to combine and set aside.
Heat a heavy bottomed frying pan or grill plate until medium-hot. Spray with a little oil and turn the heat down. Cook the Regal Thai Cakes for 3-4 minutes on each side. Brown the sides as well. Heat a separate frying pan and grease with spray oil. Fry the pineapple until for 3-4 minutes each side.
Preheat the oven to Grill 200°C. Brush the buns with a little oil or melted butter and place on a baking tray cut side up. Grill for 1-2 minutes, watch they don’t burn. Assemble each burger with coleslaw, Regal Thai cake, sliced cucumber, cooked pineapple. Serve with lime wedges and extra chilli sauce if required.
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