FISH CAKES - THAI SALMON

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Make and share this Fish Cakes - Thai Salmon recipe from Food.com.

Provided by mell_2

Categories     Thai

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 (200 g) cans pink salmon, drained
2 eggs, beaten
2 teaspoons chilies, seeds removed, chopped
4 tablespoons coriander, chopped
4 tablespoons fine shredded coconut
1 teaspoon five-spice powder
2 kaffir lime leaves, sliced thinly (optional)
2 teaspoons fish sauce
4 spring onions, chopped
2 tablespoons canola oil, for frying

Steps:

  • Remove any large bones from salmon.
  • Process all ingredients (apart from oil) in food processor until smooth.
  • Refrigerate the fish mixture for 15 minutes for easier handling.
  • Form the mixture into small cakes.
  • Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
  • Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
  • If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.

Nutrition Facts : Calories 166.6, Fat 10, SaturatedFat 2.4, Cholesterol 105.2, Sodium 234.2, Carbohydrate 2.9, Fiber 0.5, Sugar 2.1, Protein 15.8

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