Thai Style Fish Cakes

Thai Style Fish Cakes

1 review, 4 star(s). 100% would make again

Ready in 40 minutes

After bbqing a whole salmon on the weekend we had masses of fish left over. This was a great way of using up the leftovers - and we didn't feel we were having the same meal over and over again. We could probably have frozen some for later, but they were eaten too quickly for that to be an option


500 grams salmon; cooked, skin removed
1 teaspoon Thai red curry paste
1 Eggs
2 tablespoons fish sauce
1 tablespoon caster sugar
2 tablespoons cornflour
1 teaspoon fresh lime juice
2 lime leaves; shredded
1 litres vegetable oil; for deep-frying
4 tablespoons sweet soy sauce
1 stalk Lemongrass; finely chopped
1 knob Ginger; grated
1 bunch Coriander sprigs; finely chopped
1 handful Basil; finely chopped
1 Chili; seeded and finely chopped

Original recipe makes 16



1 Break the salmon into smallish chunks and mix with 1 tsp Thai red curry paste and egg.

2 Add remaining ingredients and mix well - don't be afraid to get in there with your hands.

3 Shape into patties and place in the fridge for about 20 minutes.

4 Pan fry in a non stick pan with oil, about 4 minutes each side, or until a lovely golden colour. Drain on kitchen paper and serve with a sweet chilli sauce and salad.


A great way to use up extra salmon after cooking a whole fish.

Verified by sbjonas
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Thai fish cakes

Calories Per Serving: 133 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Could you use green curry paste instead?
TheBeastPotato 2y ago

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