Fish Cakes - Thai Salmon

Name: Fish Cakes - Thai Salmon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 (200 g) cans pink salmon, drained; 2 eggs, beaten; 2 teaspoons chilies, seeds removed, chopped; 4 tablespoons coriander, chopped; 4 tablespoons fine shredded coconut; 1 teaspoon five-spice powder; 2 kaffir lime leaves, sliced thinly (optional); 2 teaspoons fish sauce; 4 spring onions, chopped; 2 tablespoons canola oil, for frying

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Recipe by Chef #573036

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READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

(200 g) cans pink salmon, drained
2

eggs, beaten
2

teaspoons chilies, seeds removed, chopped
4

tablespoons coriander, chopped
4

tablespoons fine shredded coconut
1

teaspoon five-spice powder
2

kaffir lime leaves, sliced thinly (optional)
2

teaspoons fish sauce
4

spring onions, chopped
2

tablespoons canola oil, for frying

DIRECTIONS

Remove any large bones from salmon.
Process all ingredients (apart from oil) in food processor until smooth.
Refrigerate the fish mixture for 15 minutes for easier handling.
Form the mixture into small cakes.
Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.

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