Thai Salmon Cakes with Dipping Sauce
- Preparation Time15 mins
- Cooking Time5 mins
For the fish cakes
For the dipping sauce
“In my job I constantly meet people concerned about how their food is produced. Labels such as the RSPCA Approved logo help us to identify products from farms approved to higher welfare standards, providing that all-important assurance about the origins of our food.
Some of my favourite flavours come from Thailand. That mix of lime, chilli, lemongrass, coriander and fish sauce sets my taste buds tingling. These little fish cakes, which shouldn’t be any bigger than 2-bites each, are very easy to make and are packed full of fresh salmon, herbs and come with just a gentle chilli kick."
1. First make the salmon cakes. Chop the chilli and lemon grass up very small and place in the mixer and blitz. Then add the lime and coriander and blitz thoroughly again. Make sure you add the ingredients in the right order to get the right texture. Tear the salmon into large-ish strips, ensuring there are no bones. Add the salmon to the mixer with the Thai fish sauce and then very gently pulse. Do not over mix otherwise you will end up with salmon mousse. You want a good meaty texture.
2. Scrape out into a bowl, cover and chill for an hour. This will keep for up to 6 hours, but will need a stir before shaping into cakes.
3. For the dipping sauce, mix all the ingredients together and set aside. You can finely chop the ingredients ahead of time, but only add the liquids a maximum of 10 minutes before needed or the fish sauce and lime juice will wilt the fresh herbs. You can adjust the amount of lime and sugar in the dipping sauce to your taste. Ideally, you’re looking for a hot, sweet and sour balance.
4. When ready, divide the salmon mixture into 12, then roll into balls. Wetting your hands will make this easier. Press each ball flat to form a round cake, but don’t make them too thin or they will be rubbery.
5. Dip each cake in flour, shaking off the excess. Pour about 5mm of vegetable oil into a frying pan and heat until a nut of salmon mixture sizzles as soon as it is placed in the pan.
6. Fry the cakes in batches for 1-2 minutes on each side until cooked and nicely brown. Drain on kitchen paper and serve with the dipping sauce.
Recipe donated by Nick Nairn
Other recipes with salmon
Beetroot & Gin Cured Salmon with Wasabi Cream by ROKU
30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms
Tenderstem, Scottish Smoked Salmon and Toasted Seed Salad with Lemon Dressing
Spiced Smoked Salmon
Sunny lomi salmon
Pesto-Rubbed Baked Salmon with Smashed Cucumber and Green Apple Salad
Wild Alaska salmon, carrot and halloumi burgers
Rachel Khoo's Summer salad with a perfectly soft boiled egg
Wild Alaska Salmon Thai Red Curry
Scrambled Eggs with Smoked Salmon
Simple Fish Pie with Peas
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Grilled Salmon with Chive Hollandaise
Smoked Salmon Trout Omelette
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Grilled Salmon and Pineapple with Avocado Dressing
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Other recipes with lime
Sunny lomi salmon
Spicy Citrus Bloody Mary
Thai Green Chicken Curry
Slow-Cooker Coconut Rice Pudding
Citrus tequila cocktail
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese
Crispy Tuna-Cake Sliders with Citrus Slaw
Mexican Grilled Corn
Grilled corn salad with lime, red chilli and cotija
St. Patrick's Day Lime Poke Cake
Key Lime Pie
King Prawns with Mango and Chilli Salsa
Fried Avocado Taco
Autumn colours cocktail
Tex Wasabi's Koi Fish Tacos
Ginger cranberry cocktail (frozen vodka or gin)
Crispy Rock Shrimp with Lime and Coriander
Grilled Corn Salad with Lime, Red Chili and Cotija
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