Fish Cakes - Thai Salmon Recipe

Name: Fish Cakes - Thai Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (200 g) cans pink salmon, drained, 2 eggs, beaten, 2 teaspoons chilies, seeds removed, chopped, 4 tablespoons coriander, chopped, and more.

Yes, Fish Cakes - Thai Salmon falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fish Cakes - Thai Salmon

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