1 1/8 pounds salmon filet
2 TBS red curry paste
Thai or Vietnamese Fish sauce, to taste (Nam Pla or Nuoc Mam)
1 red chile
1 bunch cilantro leaves
2 green onions
Cut the salmon up in rough cubes, remove seeds and stems from chili and chop finely. Chop up bunch of cilantro leaves and chop spring onions into small slices.
Put in blender and blend until the fish is pasty but whole pieces of chili, cilantro, and onion remain. Stir in curry paste and season to taste with fish sauce.
Form into small patties and refrigerate for two hours, then fry in neutral oil (peanut, etc.).
This recipe yields 3 main course servings, but smaller patties can be made for appetizer size portions. Based on 3 servings, the carb content is 0.5 grams per serving.
Comments: refrigeration is essential, otherwise the patties will disentegrate when you fry them. I found Thai curry paste at Kroger on the aisle with the international foods. It comes in a flat packet, like those mixes for sauces, gravies, chili, etc. I buy fish sauce at a local asian market, but if one cannot locate fish sauce then just leave it out of the recipe. I served these with Kraft Lemon and Herb tartar sauce (<1 gram carbs per 2 TBS serving), but next time I'm going to try it with a low carb peanut sauce.
OUTSTANDING