Fish Cakes - Thai Salmon

Submitted by Chef #573036

"I have not tried this recipe yet, I am putting here for safe keeping."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 6

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

directions

1. Remove any large bones from salmon.
2. Process all ingredients (apart from oil) in food processor until smooth.
3. Refrigerate the fish mixture for 15 minutes for easier handling.
4. Form the mixture into small cakes.
5. 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.
6. Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
7. 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.

Reviews

[glam ma]

We tried this recipe last weekend and really enjoyed it. I did not have as much coriander in the herb garden as required, so added a little ground coriander. We are an adult family of 3 and found that the quantity was just enough for us, I served the fish cakes with a mango salad, very yummy. Thank you, we will definitely be making this dish again.