Thai Salmon Fish Cakes; a guaranteed winner

Thai Salmon Fish Cakes

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

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.

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

  • 2 large (or 3 smaller) fillets salmon or 3 tins salmon
  • 1 whole red chilli – deseeded
  • 1 large bunch fresh coriander
  • 1 large thumb-size fresh ginger – peeled & finely chopped
  • 8 cloves garlic – finely chopped
  • 2 spring onion
  • 20 small new potatoes (with skins on)
  • Juice of 1 lime
  • 1 tsp coconut oil
  • Salt & pepper

For the Dressing:

  • 2 tsps Mirin (sweet rice wine)
  • 4 tsps Sesame Oil
  • 2 tsp Lime Juice
  • 2 tsps Soy sauce

Here’s how to make these delicious fish cakes:

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

If using fresh fish, poach the salmon in boiling water for 7-10mins. Allow to cool.

Finely chop the red chilli, coriander, ginger, spring onions and garlic and add them all to a large bowl.

Now combine either the fresh or tinned salmon with the crushed potatoes, chilli, ginger, spring onions, garlic, coriander, lime juice and mix well. Check seasoning.

Using wet hands, shape the mixture into 8 patties and gently pan-fry in coconut oil until golden. Turn over once one side is golden taking care not to turn more than once if possible.

In a large bowl, add all the dressing ingredients and toss the cucumber ribbons in it until well coated.

Serve the fishcakes on a bed of dressed cucumber ribbons or alternatively a bed of rocket and/or steamed vegetables. Drizzle any remaining dressing around the edge if desired.

Yoga Health Retreat with May Simpkin and Jamie Blowers | Loire Valley, France

Asian Salmon Fish Cakes

Thai Salmon Fish Cakes

Packed with omega 3s found in oily fish like salmon, this meal also provides the coriander that acts as a chelator to help the body to remove heavy metal build-up in large fish such as salmon/tuna. 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.
Course: Main Course
Cuisine: Thai
Keyword: fish cakes, thai, salmon, salmon fish cakes
Servings: 4

Ingredients

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

  • 2 large or 3 smaller fillets salmon or 3 tins canned salmon
  • 1 whole red chilli - deseeded
  • 1 large bunch fresh coriander
  • 1 large thumb-size fresh ginger - peeled & finely chopped
  • 8 cloves garlic - finely chopped
  • 2 spring onion
  • 20 small new potatoes with skins on
  • Juice of 1 lime
  • 1 tsp coconut oil
  • Salt & pepper

For the Dressing:

  • 2 tsps Mirin sweet rice wine
  • 4 tsps Sesame Oil
  • 2 tsp Lime Juice
  • 2 tsps Soy sauce

Instructions

Here's how:

  • Boil potatoes in salted water until tender. When cooked, drain and then mash roughly into small pieces with a fork. Set aside.
  • If using fresh fish, poach the salmon in boiling water for 7-10mins. Allow to cool.
  • Finely chop the red chilli, coriander, ginger, spring onions and garlic and add them all to a large bowl.
  • Now combine either the fresh or tinned salmon with the crushed potatoes, chilli, ginger, spring onions, garlic, coriander, lime juice and mix well. Check seasoning.
  • Using wet hands, shape the mixture into 8 patties and, dust in (any) flour [optional] before gently pan-frying in coconut oil until golden. Turn over once one side is golden taking care not to turn more than once if possible.
  • In a large bowl, add all the dressing ingredients and toss the cucumber ribbons in it until well coated.
  • Serve the fishcakes on a bed of dressed cucumber ribbons or alternatively a bed of rocket and/or steamed vegetables.
    Drizzle any remaining dressing around the edge if desired. Finely chop the red chilli, coriander, ginger, spring onions and garlic.

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