Recipe Cuisine: Thai
Theme: Soul Spicy
Thai-Style Salmon Fish Cakes with Soy Sauce, Sweet Chilli & Sesame Cucumber Salad
By: Effie Mandas
Ingredients
- 2 cups cooked salmon, flaked
- 1 egg
- ½ cup panko breadcrumbs
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp brown sugar
- 2 kaffir lime leaves, very finely sliced
- 1 garlic clove, minced
- 1 tsp grated ginger
- 2 spring onions, finely chopped
- 1 small red chilli, finely chopped
- 2 tbsp chopped coriander
- Oil for frying
- Sesame Cucumber Ribbon Salad:
- 1 large cucumber
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp rice vinegar or lime juice
- 1 tsp sugar
- 1 tsp black sesame seeds
- To Serve:
- Sweet chilli sauce
Product used in recipe
- LEE KUM KEE - SALT REDUCED SOY SAUCE
- OBENTO - PANKO BREADCRUMBS
- VALCOM - THAI SWEET CHILLI SAUCE
Method
- Instructions: Prepare the cucumber saladUse a vegetable peeler to slice the cucumber into long ribbons.Place them in a bowl and toss with sesame oil, soy sauce, rice vinegar (or lime juice), and sugar.Sprinkle with black sesame seeds and set aside.
- Make the fish cake mixtureIn a bowl combine:Flaked salmon Egg Panko bread crumbs Red curry paste Soy sauceFish sauce Brown sugar Garlic and ginger Kaffir lime leaves Spring onions Chilli and coriander Mix well until everything is evenly combined and the mixture holds together.
- Shape the fish cakes Take about 2 tablespoons of the mixture and shape into small patties. Place them on a plate and lightly flatten.
- Cook:Heat a thin layer of oil in a frying pan over medium heat. Cook the fish cakes for 3–4 minutes per side until golden brown and crispy.
- Serve:Arrange the fish cakes on a plate with the sesame cucumber ribbon salad and a small bowl of sweet chilli sauce for dipping. Finish with a squeeze of fresh lime.
