Recipe

Thai salmon cakes

These fish cakes can be made with canned tuna or even cold leftover fish.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Thai salmon cakes
  • 500 gram potato, peeled, cooked, mashed
  • 415 gram can pink salmon, drained, flaked
  • 2 tablespoon thai green curry paste
  • 1/2 cup plain flour
  • 1/2 cup frozen peas, thawed
  • 1/4 cup green onions, chopped
  • 1/4 cup coriander, chopped
  • 1 red chilli, sliced
  • 1/4 cup vegetable oil
  • steamed rice, broccolini, sweet chilli sauce, to serve

Method

Thai salmon cakes
  • 1
    In a large bowl, combine cold potato, salmon, curry paste, 1 tablespoon flour, peas, green onions, coriander and chilli. Season to taste. Mix well.
  • 2
    Shape mixture into 8 even-sized, flattened patties. Arrange on a tray and chill 15 minutes,
  • 3
    Dust patties in remaining flour, shaking off excess. Heat oil in a large frying pan on high. Cook patties in 2 batches, 4-5 minutes each side until hot and golden-brown. Drain on paper towel.
  • 4
    Serve patties with steamed rice, broccolini and a drizzle of sweet chilli sauce.

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