Thai Salmon Fish Cakes

Updated March 2023

Packed with omega 3s found in oily fish like salmon, these salmon fish cakes also provide the coriander that acts as a chelator to help the body to remove heavy metal build-up in large fish like salmon/tuna.

Aside from the incredible flavours, the fresh ingredients all combine to provide a powerful anti-viral, anti-inflammatory meal that is high in fibre and low GI, keeping you fuller for longer. These are an easy way to encourage more fish into your meal choices, even for those who are not keen on fish; with all the delicious flavours, these are not “fishy” fish cakes! They’re ideal to prep ahead and make a delicious weekend lunch with family or friends.

Serves 2-3

To make these Thai Salmon Fish Cakes, you’ll need….

2 large fillets salmon
1 whole green chilli – deseeded
1 large bunch fresh coriander
4-inch piece fresh ginger
6 cloves garlic
4 spring onions (including green section)
6 small new potatoes (with skins on)
Zest of ½/whole lime
2 tbsp coconut oil
Salt & pepper

For the Dressing:

2 tsp mirin (sweet rice wine) or ½ tsp maple syrup
4 tbsp sesame oil
2 tbsp lime juice
2 tsp soy sauce
1 tbsp sesame seeds to garnish

Here’s how to make these delicious Salmon fish cakes:

Boil the potatoes in salted water until tender. When cooked, drain and then mash roughly into small pieces with a fork. Set aside.

Put the salmon fillets in a shallow pan and add water until halfway. Bring to a boil and allow the salmon to poach in boiling water for 7-10mins. Allow to cool and set aside.

With a grater, grate the ginger using the largest holes. Set aside. Now chop the garlic into small pieces, before adding it to the grated ginger. Continue to chop the fresh ginger/garlic as finely as possible, using a sharp knife working your way in half-circle movements forward and backwards. Add these to a large bowl.

Next finely chop the green chilli, fresh coriander and spring onions, adding each to the ginger/garlic in the large bowl.

Now add the cooked salmon pieces and the crushed potatoes to the bowl and mix until they are well combined. Add the lime zest and season. Mix and check seasoning. Make sure the mixture is well seasoned.

TIP: If you’re not serving immediately, cover with another piece of greaseproof paper and refrigerate. Take them out 10-15mins to bring them to room temperature before frying. These are also ideal to freeze at this stage; layer them in between greaseproof paper and freeze.

Using wet hands, shape the mixture into 8 (or 6 larger) patties and lay them out on a sheet of greaseproof paper. Heat the coconut oil in a shallow frying pan until it is hot but not smoking. Carefully add each pattie, cooking in batches if necessary. Fry for around 3-4 minutes on each side, carefully turning over with a flat spoon once one side is golden, taking care not to turn more than once if possible.

To make the salad:

In a large bowl, add all the dressing ingredients. Check for flavours and adjust if necessary. You should be able to identify each flavour; a little salty, nutty sesame oil, tart lime along with a little sweetness from the mirin.

Using a vegetable peeler, carefully slice the carrot and cucumber into thin ribbons. It may be easier to cut the cucumber in half before you start. This needs to be done slowly and deliberately to ensure full-length ribbons. Toss the ribbons in the dressing until well coated.

Serve the fishcakes on a bed of dressed ribbons or alternatively a bed of rocket and/or steamed vegetables. Drizzle any remaining dressing around the edge and sprinkle with sesame seeds.

Thai Salmon Fish Cakes with May Simpkin