Salmon and Pineapple Fish Cakes Thai Style
- Ready In:
- 440 g crushed pineapple, and drained
- 285 g canned salmon, drained
- 2 tablespoons coriander
- 2 garlic cloves, crushed
- 2 teaspoons grated ginger
- 1 tablespoon sugar
- 1 tablespoon lemon rind
- 2 teaspoons red curry paste
- 1 egg, whisked
- 1 potato, cooked and mashed
- oil (for frying)
- Place fish, coriander, garlic, ginger, sugar, lemon rind and curry paste in bowl. Mix well.
- Stir through pineapple, egg and potato.
- Mould into cakes and refrigerate until firm.
- Heat oil in pan and fry until golden brown.
- Serve with salad and sweet chilli sauce.
Questions & Replies
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I really liked these. I wish I had read the other reviews first, as I might have added more binder. I did firm them up in the fridge first, but they still fell apart when cooking. Served them with tartar and a remoulade sauce, which I preferred. I also ended up using a mixture of salmon and tuna, and I think next time I'd use all salmon. I think with a few tweaks it could be a 5-star recipe!
Just a note - in the US, coriander more usually refers to the seeds of the plant, not the leaves. Given the quantity and the chef's locale, I'm pretty sure that the coriander here refers to the leaves, which are more often (at least here on the West Coast) called cilantro. 2T of coriander seed would be mighty powerful!
These were a pleasent change from the regular salmon cake. You felt like you were eating something much more exotic! I did have trouble with the consistency and had to add bread crumbs. However; I must admitt that I did not put them in the fridge to firm up either. I also only used half the amount of called for pineapple, I think the consistency problem would have even been more of a problem if I had used the full amount. Thanks Wendy, it was yummy!
RECIPE SUBMITTED BY
Working mother living in beautiful Sydney, Australia.