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These are so simple to prepare, versatile in your weekly meal plans and of course are delicious.

Makes 4 or 5 serves


  • 500g salmon fillet skinless (diced 4cm roughly)
  • 1 tbsp. yellow curry paste
  • 1 spring onion (shallot) chopped
  • 1 tbsp. fresh coriander leaf chopped
  • 1/2 small red chilli, de-seeded and diced fine
  • 1 lime, zest and juice
  • Salt and pepper (optional)
  • 1/2 cup sesame seeds (optional)


  • Preheat oven to 160c-180c fan forced.
  • Line an oven proof tray with baking paper.
  • Prepare the herbs, lemongrass and chopped chilli and set aside.
  • Zest and juice the lime into a small bowl, mix the curry paste into the juice until combined and set aside.
  • Place the diced fish into the food processor, and using the pulse button just process the fish a couple of times until it’s a course mixture. Be careful not to overdo this step.
  • Now mix the salmon, herbs, chilli and curry paste components together by hand in a mixing bowl, season with salt and pepper.
  • Portion them into balls or patties and place onto baking paper lined tray.
  • Sprinkle on top or crust them with sesame seeds now if you want.
  • Bake in oven for 8-15 minutes or until just cooked through.
  • Serve with your favourite sweet chilli sauce recipe on salads or in wraps or as the stay of a main course is also a great option.