Easy Thai salmon cakes
- Ready In: 25 minutes
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Serves: 4
Everyone loves these delicious salmon cakes and they're quick and easy to make. An interesting alternative to mince.
Ingredients
- 2 x 210 g cans red or pink salmon
- 1 onion
- 3-4 fresh chillies or 1 teaspoon chilli paste (more - if you like food hot)
- 2 teaspoons peanut oil
- 6 slices wholemeal bread, crusts removed
- ½ cup chopped fresh coriander leaves
- 2 eggs, beaten
- 1 teaspoon grated lime or lemon rind
- plain flour, for coating
- Oil, for cooking
- TO SERVE:
- Cooked basmati rice
Nutrition per serve
1621 kilojoules (387 Calories), 15 g fat (including 4 g saturated fat), 40 g carbohydrate (including 2 g sugars), 3 g fibre and 570 mg sodium. Read our nutrition rating system.
Directions
1. Drain salmon well and remove any silver skin or small bones. Place in a small mixing bowl.
2. In a food processor, process the onion and chilli in short bursts until finely chopped, but not minced (alternatively you can chop finely by hand).
3. Heat the oil on a non-stick frypan. Cook the onion mixture for 1 to 2 minutes or until onion turns transparent.
4. Process the bread and coriander into crumbs. Add crumbs, onion mixture, egg and rind to the salmon. Mix together well with a fork.
5. Shape mixture into 8 cakes. Cover and refrigerate for 20-30 minutes before cooking. Coat lightly with flour, shaking off excess.
6. Add oil to a hot frypan and cook salmon cakes over medium heat for 5 minutes on each side or until golden. Alternatively you can spray them with oil and bake 20 minutes in a medium oven.
7. Serve with steamed Basmati rice, lime or lemon wedges, extra coriander and sliced red chilli (or chilli sauce) on the side.
Variations
- Use the finished salmon cakes to make a healthy home-made burger on toasted wholemeal bread with lettuce, cucumber, grated carrot and chilli sauce.
- Use other leafy herbs for a flavour change - Thai basil, chives or parsley all work well.
- Got leftover mashed potato? Use 3/4 to 1 cup mash in place of the breadcrumbs to bind the salmon ingredients.
