Low-carb Thai Salmon Fishcakes are spicy, fragrant and light to eat. Quick and easy to make, they’re perfect for lunch or dinner.
These fishcakes are made with fish, eggs and Thai-style flavourings – and no potato or vegetable to bind, so they’re perfect for spring weather.
Flavours needed for Thai Salmon Fishcakes
- Lemongrass – I usually have a small jar of Bart’s Lemongrass Paste in the cupboard or fridge (if opened). If you do a lot of Thai cooking you might use fresh or dried lemongrass, but I find it too fiddly to want to deal with
- Chillis – Again, you could get chilli paste out of a jar, but I do use fresh ones. I buy a large pack, wash and dry them, then freeze. To use, wait for about half a minute then cut off the stalk, cut in half lengthwise and scoop out the seeds with the tip of a spoon. The chilli will still be frozen, so it’s easy to do
- Fresh Coriander – Buy from the supermarket. In the spring or summer, buy a ‘growing pot’ with roots and plant outside in a tub so that you have herbs for months from one plant.
These fishcakes aren’t very spicy, so add more chilli if you like a hotter taste.
Don’t fishcakes fall apart with no potato?
The absence of potato changes the texture of the Thai Salmon Fishcakes so that they aren’t at all stodgy. The egg binds the rest of the ingredients together, although you don’t end up with something that looks or tasted like an omelette. They don’t fall apart at all – in fact, you can eat them (cold) with your fingers for lunch the next day.
If you’re looking for a low-carb meal occasionally, these fishcakes are perfect with salad or some steamed green beans.
- 5 bladed herb cutting scissors – Useful for cutting the coriander or any other herbs you want to use. Most importantly, they don’t cut your fingers.
If you like this…
…Why don’t you try:
Thai Salmon Fishcakes
- 2 fresh red chillies
- 8 spring onions
- Small bunch fresh coriander (5g)
- 4 teaspoons lemongrass (from a jar) (20ml)
- 2 large eggs
- 400 g salmon fillet, without skin
- Freshly ground black pepper
- Oil for frying
- Cut the stalk off each chilli and cut the chilli in half lengthwise
- Remove the seeds and membrane by pulling the tip of a teaspoon along the length of the cut chilli
- Trim the spring onions, keeping as much of the green as you can
- Roughly chop the coriander
For the Thai Salmon Fishcakes:
- Put the chillies, spring onions, coriander, lemongrass and eggs into a food processor or blender and blitz to a paste. About 30-45 seconds
- Add the salmon, salt and pepper and blitz again until the texture is quite sloppy and similar to mince. About 30 seconds
- Heat 3 tablespoons (45ml) oil in a frying pan on a MEDIUM heat
- Spoon the mixture into the pan so that you make 8 fishcakes (you may need to make them in batches)If the oil spits, turn down the heat
- Cook for 4-5 minutes then turn and cook on the other side for 3-4 minutesThe fishcakes will be golden-brown and feel firm when done
- Serve with lime wedges.
Everyday Cooks Tips:Chillies – If you have leftover chillies, wash and dry them thoroughly, then freeze on a tray. Transfer to a plastic bag or box to keep for up to 3 months.
Use straight from the freezer. After a minute or two they will be soft enough to trim and de-seed.