These tasty fish cakes are simple to make & get their flavour from fragrant Thai green curry paste. You could use tinned tuna or leftover fish if you prefer.
Looking for more fish cake recipes?
Thai salmon cakes
Have cake for dinner!
- 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
- 1In a large bowl, combine cold potato, salmon, curry paste, 1 tablespoon flour, peas, green onions, coriander and chilli. Season to taste. Mix well.
- 2Shape mixture into 8 even-sized, flattened patties. Arrange on a tray and chill 15 minutes,
- 3Dust 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.
- 4Serve patties with steamed rice, broccolini and a drizzle of sweet chilli sauce.
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