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Thai Salmon Fishcakes

Thai Salmon Fishcakes
Salmon is an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6. It is also a good source of choline, pantothenic acid, biotin, and potassium.

Preparation Time: 20 mins

Cooking Time: 10 mins

Serves 2



20g fresh coriander

4 spring onions

1 tsp grated fresh ginger

1 large clove of garlic crushed

Large pinch of dried chilli flakes

3 tbsp sesame seeds

2 x 180g cans red salmon, drained

Half tbsp fish sauce

1 egg, beaten

Plain flour for dusting

Vegetable oil for shallow frying.


For the dip:

3 tbsp sweet chilli sauce

2 tbsp lime juice

Half fresh mango, finely chopped


In a food processor, whiz the first seven ingredients until finely chopped.  Transfer to a bowl, add the salmon, fish sauce and beaten egg and mix together.

Shape into small fishcakes and refrigerate until ready to cook.

Just before cooking, dust each fishcake in flour.  Shallow fry for 3 - 4 minutes each side over a medium heat. Meanwhile, mix together the chilli sauce, lime juice and chopped mango to make the dip.

Serve the fishcakes on lettuce leaves with the dipping sauce.


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