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Thai Salmon Fishcake in a stack
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Thai Salmon Fishcakes

Thai Salmon Fishcakes are spicy, fragrant and light to eat.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Supper
Cuisine: British
Servings: 4 servings
Author: Susie@Everyday Cooks

Ingredients

  • 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
  • Salt
  • Freshly ground black pepper
  • Oil for frying

Equipment

Food processor or blender
Large frying pan

Instructions

Preparation:

  • 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 minutes
    The fishcakes will be golden-brown and feel firm when done
  • Serve with lime wedges.

Notes

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.