Recipe
Thai Salmon Fishcakes
Crisp Thai salmon fishcakes with tender potato, fresh herbs, chilli and lime, pan-fried until golden for a quick, flavourful family lunch or light dinner.
Ingredients
Method
25 mins prep20 mins cook45 mins total
Put the potatoes in a pan of salted water, bring to the boil and cook for 12–15 minutes until tender. Drain well and leave them to steam dry.
Meanwhile, poach or steam the salmon for 6–8 minutes until opaque and cooked through, then drain and flake it into a large bowl.
Add the potatoes, coriander, chillies, ginger, garlic, lime juice, fish sauce, beaten egg, salt and black pepper. Mash and mix until evenly combined.
Shape the mixture into eight fishcakes. Coat each one in the panko breadcrumbs, place on a tray and chill for 15 minutes.
Heat the cooking oil in a wide frying pan over medium heat. Fry the fishcakes in batches for 4–5 minutes per side until crisp, golden and hot in the centre.
Serve the Thai salmon fishcakes with lime wedges, extra coriander and a fresh salad or steamed greens.
Notes
Chill the shaped fishcakes before frying so they stay intact and develop a clean golden crust.
About this recipe
These Thai salmon fishcakes combine flaky salmon and soft potato with coriander, ginger, garlic, chilli and lime. A little fish sauce brings the savoury depth, while panko breadcrumbs give the outside a delicate, even crunch.
Shape the mixture into generous cakes, chill them briefly so they hold together, then fry until deeply golden and hot through. Serve with lime wedges, extra coriander and a crisp salad or steamed greens for a bright, satisfying meal.
