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Thai Salmon Cakes

Deliciously spicy and savory Thai Salmon Cakes made with fresh salmon, aromatic spices, and delightful herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound salmon, cooked and flaked Can use leftover or canned salmon.
  • 1/2 cup cooked rice or quinoa
  • 2 count green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fish sauce Enhances flavor.
  • 1 tablespoon lime juice Adds zest.
  • 1 tablespoon red curry paste
  • 1 count egg, beaten Binding agent.
  • 1/2 cup almond flour or breadcrumbs For coating.
  • to taste Salt and pepper
  • Oil for frying Use enough for frying.
  • Sweet chili sauce for serving For dipping.

Method
 

Preparation
  1. In a large bowl, combine the flaked salmon, cooked rice or quinoa, green onions, cilantro, fish sauce, lime juice, red curry paste, and egg until well mixed.
  2. Season with salt and pepper.
  3. Add the almond flour (or breadcrumbs) and mix until the mixture holds together.
  4. Form the mixture into patties.
Cooking
  1. Heat oil in a skillet over medium heat until hot.
  2. Add the salmon cakes and cook until golden brown on both sides, about 4–5 minutes per side.
  3. Remove from heat and place on paper towels to drain.
Serving
  1. Serve warm with sweet chili sauce.

Notes

These cakes can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months.