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Easy Thai fishcakes recipe

140 ratings

Give your salmon fishcakes a Thai-twist by combining with aromatic fish sauce, fiery curry paste, zesty lime and fragrant coriander. A light lunch or snack for all the family to enjoy. See method

Serves 4
20 mins to prepare and 10 mins to cook
265 calories / serving
Healthy

Ingredients

440g (14 1/2oz) skinless, boneless salmon fillet
2 tbsp Thai fish sauce
1 level tbsp Thai red curry paste
1 tsp finely grated lime zest
1 tbsp finely chopped coriander
1 medium egg white
1 tsp caster sugar
2 spring onions, thinly sliced
2 tbsp vegetable oil
rice
greens, to serve

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1100kj
265kcal 13%
Fat
18g 26%
Saturates
3g 14%
Sugars
1g 2%
Salt
0.7g 12%

of the reference intake
Carbohydrate 1.6g Protein 23.7g Fibre 0.2g

Method

Put the salmon into a food processor, along with the fish sauce, curry paste, lime zest, coriander, egg white and sugar. Whiz until you have a smooth, mousse-like paste.
Put mixture in a bowl and stir in the spring onions. Lightly wet your hands and form the mixture into 16 patties about 3cm (1in) across (you can freeze them at this stage; simply defrost thoroughly before frying).
Heat a large nonstick frying pan. Add 1 tbsp of oil and cook half the fishcakes for 5 minutes until golden, then carefully turn them over and cook for 3-5 minutes more, until cooked through. Serve with rice, steamed greens and chilli sauce, if you like.

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