Thai Salmon Cakes Recipes

QUICK ASIAN FISHCAKES

Steps:

• Whack the lemongrass against your work surface and remove the tough outer layer.
• Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
• Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
• Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
• Divide into 4, then shape and squash into 2cm-thick patties.
• Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
• Cook the patties for 2 minutes on each side, or until nicely golden.
• Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
• Serve sprinkled with the drained coriander.

THAI TASTE'S THAI FISH CAKES

Steps:

• Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
• Transfer to a bowl and stir in the sliced green beans.
• Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
• Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
• Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

CLASSIC SALMON PATTIES RECIPE

Steps:

• Cut the salmon into large chunks and place it in a food processor. See chef notes about alternate way to prepare.
• Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
• Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
• Mix well using your hands or a spatula and form 12 like-sized salmon patties, which are about 3-4 ounces a piece.
• Add the oil to a large frying pan over medium-low heat and heat to 350°. You will know it's done when you sprinkle in a little flour, and it fries but does not burn.
• Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
• Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
• Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.

THAI FISH CAKES

Steps:

• Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
• Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
• Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
• Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
• Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
• Repeat with remaining mixture, adding more oil into the skillet if required.
• Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!

THAI SALMON CAKES

Steps:

• Preheat oven to 425 degrees. Place the salmon on a baking sheet and cook for 10-15 minutes until the salmon is cooked through.
• When the salmon is cool flake with a fork and set aside.
• Add green onions, egg, panko breadcrumbs, fish sauce, mayonnaise, sweet thai chili, ginger, garlic and flaked salmon to a large bowl. Mix until combined. Make sure not to over mix.
• Form into 1/2 inch patties.
• Heat 1 tablespoon of oil in a large skillet. Working in batches add the salmon cakes and cook until browned on both sides and crispy, 2-3 minutes per side.
• Serve immediately with sweet thai chili sauce for dipping and sesame seeds and green onions for garnish, if desired.

THAI SALMON CAKES AND CORN SALAD

Steps:

• Chop the salmon into 2cm pieces.
• Place all ingredients in a bowl and mix well.
• Shape ½ cups of the mixture into patties.
• Place 2 tbsp of oil in a nonstick frying pan and pan fry for a couple of minutes on each side or till golden.
• Alternatively, you can cook them under a hot grill. Do give the salmon cakes a good brush of olive oil before grilling.
• Place all the ingredients in a bowl.
• Mix well and set aside.
• In a bowl, add all the ingredients and give it a good toss.

THAI SALMON FISH CAKES

Steps:

• Place the chilli, garlic, lemongrass, fish sauce, brown sugar, salt, cumin, spring onions/scallions, garlic and ginger in a food processor. Pulse until fairly well combined.
• Add the salmon and pulse again for a few seconds. Finally add in the coriander/cilantro and kaffir limes leaves and pulse until everything is mostly combined. It's good to leave a little texture and colour, so don't over pulse.
• Using a spoon, scoop out the fish mix and form in little balls in your hand - about the size of a walnut. Put on a plate, and place in the fridge for a few minutes to firm up a little whilst you prepare the vegetable ribbons and chilli dip.
• For the chilli dip, mix the sugar and lime juice until the sugar dissolves. Add in the fish sauce and the chopped chillies. Put to one side.
• For the vegetable ribbons, use a vegetable peeler remove the outer skin of the carrots. Then use your peeler to peel strips from both the carrot and the cucumber. You'll need to stop before you get to the seeds in the centre of the cucumber though, or you'll end up with some seriously squidgy ribbons on your hands.
• When you're ready to cook the fish cakes, heat the oil in a large skillet/frying pan, over a medium-high heat. When hot, add in the fish cake balls and squash down a little with a spatula/fish slice. Cook for about a minute to a minute-and-a-half on each side, until golden brown.
• Serve the fish cakes with the vegetable ribbons and drizzle with a bit of the chilli dip.

SPICY THAI SALMON CAKES

Steps:

• Combine everything but salmon in food processor and process until smooth.
• Mix in salmon and cilantro.
• Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
• Dust patties with cornstarch on both sides.
• If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
• 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.
• Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

BROILED THAI SWEET CHILI SALMON

Steps:

• Make Thai sweet chili sauce or use store-bought (I like Thai Kitchen brand).
• In a large baking dish, add salmon in a single layer. Each fillet: sprinkle with a pinch of salt and top with 1 tbsp of Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
• Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with foil or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
• Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized.
• Serve hot garnished with green onions, extra sauce (if desired) and brown rice or quinoa + any salad.

SIMPLE THAI SALMON CAKES (GLUTEN FREE)

Steps:

• Place peas in a mixing bowl and roughly mash with a fork.
• Add salmon, sesame seeds and curry paste to the mashed peas and combine thoroughly. Whisk the eggs in a separate bowl, and then add them to the mix too and combine again.
• Sprinkle over the coconut flour then stir this in. If you are using the other seasoning ingredients listed (i.e. spring onion, ginger, turmeric and chilli) add them in now too.
• Using your hands, gently form the mixture into patties (I usually make 8 small patties) approximately 1 cm thick. If your mixture seems too wet to form into patties try adding a tiny bit more coconut flour, but go easy as the stuff is very absorbent.
• Heat a fry pan up to a medium heat and add a teaspoon of coconut oil. Cook the patties for approximately 4 minutes on each side, they should turn a nice golden brown.
• Serve with a crunchy raw salad and some steamed rice, and drizzle over some sesame oil, tahini and/or natural or coconut yoghurt if you like.

PALEO THAI SALMON CAKES AND CRUNCHY SALAD

Steps:

• In a bowl add all the salmon cake ingredients, except the oil and mix well.
• Use a 1⁄2 measuring cup to scoop, roll and flatten mixture into cakes.
• This should make about 8 salmon cakes.
• In a medium heat fry pan melt a little coconut oil and fry until golden, flip and fry the other side Continue to cook all the cakes.
• To make the salad simply mix all ingredients in a large bowl.
• Serve salmon cakes on top of crunchy salad.

THAI FISH CAKES

Steps:

• Place the contents of the salmon packets into a large bowl. Stir in the panko, egg, curry paste, cilantro and egg until thoroughly incorporated. Season with salt and pepper to taste if desired.
• Shape the fish mixture into 3 patties (having damp hands helps!). Heat the olive oil in a large skillet over medium heat.
• Place the patties in the skillet and cook for 5-6 minutes on each side or until cooked through and lightly browned.
• Serve immediately, with Thai cucumber salad and sweet chili sauce on the side.

THAI SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes. Serve immediately, garnished with peanuts and cilantro, if desired.

THAI FISH CAKES

Steps:

• Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.
• To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.
• Heat a large pan over a medium-high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2-3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.
• Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away.

THAI-SPICED SALMON CAKES

Steps:

• Put the scallions, garlic, ginger, shallot, lime zest and juice, fish sauce, sugar, and 1/4 tsp. salt into the bowl of a food processor. Pulse to make a coarse paste. Add the egg, and process until blended, about 5 seconds.
• Put the fish and panko into the food processor bowl. Pulse in two short bursts, scrape down the bowl, and pulse once more; the salmon mixture should still be coarse. Transfer to a mixing bowl, and gently stir or fold by hand to combine, if necessary.
• Divide the salmon mixture into four portions, and handle lightly to form four patties, each one about 4 inches in diameter. Heat a large nonstick skillet over medium heat, and add enough oil to lightly coat. Cook the patties on each side until lightly browned and just cooked through, 6 minutes total, then serve.