Best Spicy Thai Salmon Cakes Recipes

SPICY SALMON CAKES

Spicy Salmon Cakes image

Just found this in Table Mag Oct 2005 issue. Always looking to incorporate tinned salmon into recipes for health reasons. These look unusual and very tasty. Serve with lemon wedges and an Indian style chutney.

Provided by Wendys Kitchen

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and quartered
210 g canned red salmon
1 onion, chopped
1 tablespoon curry paste (Sharwoods)
1 tablespoon coriander, chopped
1/4 cup plain flour
1 egg, lightly beaten
3/4 cup breadcrumbs
2 tablespoons olive oil

Steps:

Cook potatoes in boiling salted water until tender. Drain and return to pan. Heat on low to dry out and then mash well.
Flake salmon.
Mix in potatoes, onion, curry paste and coriander.
Season to taste.
Shape into 8 cakes.
Dip each cake into flour, then egg then breadcrumbs. Chill.
Heat oil in large fry pan and cook cakes on each side until golden brown.
I am sure you can also cook in an oven - spray with oil and bake at 200°C for 20 minutes turning halfway.

Nutrition Facts : Calories 451, Fat 13.3, SaturatedFat 2.5, Cholesterol 76, Sodium 385.9, Carbohydrate 60.9, Fiber 6.2, Sugar 4.2, Protein 21.9

SPICY THAI SALMON CAKES

Spicy Thai Salmon Cakes image

I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.

Provided by Comedie

Categories Thai

Time 40m

Yield 10-12 cakes, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 shallots, thinly sliced
1 -2 teaspoon dried red pepper flakes (optional)
2 kaffir lime leaves, thinly sliced (or lime zest)
1 1/2 teaspoons Thai red curry paste (plastic tubs in oriental food sections)
1 egg
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons mayonnaise
1 teaspoon cornstarch
1/4 lb raw shrimp, minced
1 lb boneless salmon, steamed 15 minutes and flaked
1 tablespoon fresh cilantro, chopped

Steps:

Combine everything but salmon in food processor and process until smooth.
Mix in salmon and cilantro.
Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
Dust patties with cornstarch on both sides.
If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

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