Thai Salmon Fishcakes



These easy Thai fishcakes are full of intense flavours and healthy omega-3 fats.

Place the fish, red curry paste, coriander leaves, fish sauce, soy sauce, lime juice and egg in a food processor. Pulse until the fish is minced and it looks like a paste.

Transfer to a bowl and stir through the cornflour.

Measure 1 tbsp. of the mixture into 1 cm thick patties. Heat enough oil in a large non-stick pan over medium-high heat to cover the base.

Place the patties into the oil, cook for 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to a paper towel-lined plate.

Repeat with the remaining mixture.

Serve with lime wedges and reduced-sugar sweet chilli sauce for dipping.

Back to all recipes

Serves: 8