Spicy Thai Salmon Cakes Recipe

Name: Spicy Thai Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots, thinly sliced; 1 -2 teaspoon dried red pepper flakes (optional); 2 kaffir lime leaves, thinly sliced (or lime zest); 1 1/2 teaspoons Thai red curry paste (plastic tubs in oriental food sections); 1 egg; 1/2 teaspoon salt; 1 teaspoon sugar; 2 tablespoons mayonnaise; 1 teaspoon cornstarch; 1/4 lb raw shrimp, minced; 1 lb boneless salmon, steamed 15 minutes and flaked; 1 tablespoon fresh cilantro, chopped

Servings: persons

2 shallots, thinly sliced
1 -2 teaspoon dried red pepper flakes (optional)
2 kaffir lime leaves, thinly sliced (or lime zest)
1 1/2 teaspoons Thai red curry paste (plastic tubs in oriental food sections)
1 egg
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons mayonnaise
1 teaspoon cornstarch
1/4 lb raw shrimp, minced
1 lb boneless salmon, steamed 15 minutes and flaked
1 tablespoon fresh cilantro, chopped

1
Combine everything but salmon in food processor and process until smooth.
2
Mix in salmon and cilantro.
3
Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
4
Dust patties with cornstarch on both sides.
5
If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
6
To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
7
Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 shallots, thinly sliced, 1 -2 teaspoon dried red pepper flakes (optional), 2 kaffir lime leaves, thinly sliced (or lime zest), 1 1/2 teaspoons Thai red curry paste (plastic tubs in oriental food sections), and more.

Yes, Spicy Thai Salmon Cakes 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.

That's it — enjoy your meal!

Spicy Thai Salmon Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions