THAI-SPICED SALMON CAKES
These salmon cakes need gentle handling as the big, tender chunks of salmon can make them crumbly during shaping; if that happens, just carefully reassemble them. Serve with lightly dressed greens and Sriracha mayonnaise. You can buy the latter or make it by stirring a little of the hot sauce into your favorite mayonnaise along with a squeeze of lime juice.
Provided by Lynne Curry
Categories Main Course
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 4, Calories 360 kcal, Fat 210 kcal, SaturatedFat 3.5 g, TransFat 24 g, Carbohydrate 8 g, Sugar 2 g, Fiber 1 g, Protein 29 g, Cholesterol 120 mg, Sodium 600 mg, UnsaturatedFat 18 g
THAI SALMON CAKES
Thai Salmon Cakes made with fresh salmon, sweet thai chili sauce, ginger and fish sauce!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 311 kcal, Carbohydrate 12 g, Protein 26 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 361 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPICY THAI SALMON CAKES
I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.
Provided by Comedie
Categories Thai
Time 40m
Yield 10-12 cakes, 4-6 serving(s)
Number Of Ingredients 12
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).
THAI TASTE'S THAI FISH CAKES
Combining the fresh flavours of salmon with the zing of Thai spices, these fish cakes from Thai Taste not only look beautiful but taste amazing too.
Provided by clemmiecorlett
Time 15m
Yield Serves 4
Number Of Ingredients 13
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.
THAI SALMON PATTIES
Steps:
- Mix all ingredients in bowl and shape into patties. Heat grill pan with a little butter and oil and grill until brown on both sides.
SALMON CAKES WITH THAI BASIL YOGURT
Ginger and Thai basil yogurt is a wonderful accompaniment for these fish cakes, but they are also great with just a squeeze of lime if you want to save time. The cakes are best cooked as soon as they are shaped and served as a starter or a snack. However, if you wish to make them ahead of time, or if it's just a matter of preference, swap out the sunchokes (also known as Jerusalem artichokes) for more potato and chill them once they are formed. They should keep for a couple of days in the refrigerator, ready to be fried. If you cook them from cold, pop them into a hot oven after frying to make sure they are properly heated through.
Provided by Yotam Ottolenghi
Categories seafood, appetizer, main course
Time 1h15m
Yield 4 main course or 8 appetizer servings
Number Of Ingredients 20
Steps:
- Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius and position a rack in the top third of the oven.
- Fill a large bowl with water. Peel the sunchokes, adding them to the water as you go to prevent discoloration. Cut them into 1 1/4-inch/3-centimeter chunks, then dry very well with a kitchen towel. Toss with 1 tablespoon oil and 1/2 teaspoon flaky salt (or 1/4 teaspoon fine salt) and spread out on a parchment-lined baking sheet.
- Roast sunchokes for 20 to 22 minutes, tossing them and rotating the pans halfway through, until golden brown and cooked through. Set aside to cool, then very roughly crush them.
- While the sunchokes are roasting, add the potatoes to a medium saucepan, cover with cold, well-salted water and bring to a simmer over medium-high heat. Once simmering, cook for 12 minutes, or until soft. Drain and set aside to cool for about 20 minutes.
- Add the remaining 1/4 cup/48 milliliters olive oil to a small saucepan over medium-high heat. Once hot, add the basil leaves and the wakame and fry for 1 minute, stirring a little until crisp. Strain, reserving the oil, and transfer the basil and wakame to a small plate lined with paper towels.
- Prepare the ginger and basil yogurt: Mix together all of the ingredients and set aside.
- Roughly crush the cooled potatoes (some lumps are fine) and add to a large bowl with the cooked sunchokes, ginger, green onions, garlic, lime zest, potato starch (flour), egg, chopped basil and a good pinch of salt. Finely chop half the crisp wakame and add to the bowl. Mix everything together well, then add the salmon and gently mix to combine, trying not to break the salmon pieces too much.
- With lightly oiled hands, form the mixture into 8 cakes, pressing them so they hold together.
- Add half the butter and 1 tablespoon reserved oil to a large nonstick frying pan over high heat. Once hot, lower the heat to medium-high and fry half the fish cakes for 2 to 3 minutes per side, until crisp and golden brown on both sides. Remove from pan and then fry the remaining fish cakes in the same way with the remaining butter and 1 tablespoon of the remaining oil.
- Divide the cakes between four plates and spoon some of the yogurt on each plate. Top the yogurt with the crisp wakame and Thai basil and serve with lime wedges alongside. (To serve as an appetizer, arrange cakes on a platter with the yogurt in a bowl alongside.)
Nutrition Facts : @context http, Calories 1081, UnsaturatedFat 40 grams, Carbohydrate 38 grams, Fat 67 grams, Fiber 4 grams, Protein 80 grams, SaturatedFat 16 grams, Sodium 1466 milligrams, Sugar 14 grams, TransFat 0 grams
ASIAN SALMON PATTIES
This is such an easy recipe that I can throw together super fast at the end of a long, hard day. It packs a punch of flavor with very little effort. My kids love this and request it often. Sometimes, I even make a few extra to go in their lunch boxes the next day.
Provided by Jamiefeedsfamily
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
- Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
- Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 12.1 g, Cholesterol 124.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 809.1 mg, Sugar 0.6 g
ASIAN SALMON PATTIES
These crispy patties made with salmon, egg, and seasoned with shallots and ginger, are served with lime wedges and sesame mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 11
Steps:
- In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
- Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.
- Make the sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.
Nutrition Facts : Calories 269 g, Fat 12 g, Protein 36 g
ASIAN-INSPIRED SALMON PATTIES
This recipe was inspired by Chef John's Fresh Salmon Cakes. With a bit of an Asian twist, these salmon patties are great as a burger or just with some sriracha sauce on top for a low-carb option! Don't be afraid to tweak this recipe to make it spicier or saltier or any way you prefer.
Provided by Spreeha Choudhury
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 57m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium heat. Add red bell pepper, shallots, and capers; cook and stir until shallots are translucent, about 3 minutes. Turn off heat and allow to cool.
- Chop salmon fillet into cubes; chop cubes until meat is coarsely ground.
- Whisk mayonnaise, soy sauce, sambal, rice vinegar, honey, lime juice, and sesame oil together in a bowl. Grate in ginger root and garlic. Add cooled bell pepper mixture; season with salt and pepper.
- Stir chopped salmon and egg into the bowl of bell pepper mixture; do not overmix. Add 1 cup panko and stir again to combine. Add additional panko in small amounts if mixture is not adequately sticking together. Cover bowl with plastic wrap and refrigerate at least 15 minutes to allow flavors to combine.
- Put a layer of panko on a plate. Divide salmon mixture into 6 portions; shape into patties and lay on the panko-lined plate. Add more panko to tops of patties. Cover with plastic wrap and refrigerate until ready to cook.
- Preheat a panini press and spray with cooking spray. Remove patties from the refrigerator and cook until hot and cooked throughout, about 7 minutes.
Nutrition Facts : Calories 269 calories, Carbohydrate 28.6 g, Cholesterol 68.1 mg, Fat 11.4 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 670.3 mg, Sugar 4.1 g
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