Thai Salmon Fish Cakes

Posted October 16, 2023 by: Admin #Kitchen

While fish cakes may have a reputation for being dull and uninteresting, these Thai salmon fish cakes defy that stereotype. These salmon fish cakes can make an excellent lunch or dinner choice, and they are just as delightful on their own as they are when paired with your favorite green salad.

During my childhood, I had a strong aversion to fish, mostly due to my limited exposure to fish sticks, which, in hindsight, were far from impressive. In high school, I consciously avoided fish whenever I could, and during my university years, my diet primarily consisted of pasta or toast with peanut butter. It wasn’t until I embarked on my first job in Sports Marketing that I decided to adopt a healthier eating routine and learn how to cook along the way.

The journey had its share of ups and downs, with some nights dedicated to preparing homemade meals and others involving visits to the local takeout joint with friends. The most significant challenge in eating healthily was making my food taste good. I had never used herbs or spices, and my kitchen was devoid of such seasonings. I had to get creative and discover straightforward ways to make my food more palatable.

I distinctly recall an evening after work, sitting in my apartment with my roommate, earnestly asking him to explain the art of cooking with spices. I jotted down our conversation, noting combinations like “paprika + cumin = Mexican” and “oregano + basil = Italian.” Looking back, it’s amusing to think about how my culinary journey began.

I’m not claiming to be a kitchen expert now, but the truth is that no amount of note-taking was going to get me there. I had to start experimenting. I purchased spices, tried various combinations, and learned by trial and error. A plain piece of salmon or fish, in and of itself, is incredibly nutritious, but it’s the seasoning and cooking technique that transform it into something incredibly delicious.

Fish cakes offer a straightforward and economical way to stretch a small amount of salmon into multiple meals, and these Thai salmon fish cakes are no exception. They’re ideal for utilizing leftovers from the previous night, reducing preparation time, but they can also be prepared on the spot. I crafted these Thai salmon fish cakes using canned salmon, a quick and cost-effective choice, but if you have leftover cooked salmon, that works too. The straightforward blend of spices and flavors in these unassuming salmon fish cakes gives them a delightful Thai flair. When served with a simple salad, they make for a delightful, light lunch or dinner.

Thai Salmon Fish Cakes

This salmon fish cake recipe calls for canned salmon for its speed and convenience. However, if you have leftover cooked salmon, feel free to use that as well.

Ingredients

300g salmon, skinless and boneless, canned or cooked
3 green onions, thinly sliced
1 Thai chili, seeded and minced
2 cloves garlic, minced
1” ginger root, grated
1/4 red bell pepper, minced
2 eggs
1 tablespoon coconut flour
1 teaspoon fish sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon sea salt
1 tablespoon coconut oil
Fresh coriander and lime wedges, for serving

Instructions

In a large bowl, combine salmon, green onion, chili, garlic, ginger, and red bell pepper. Mix well with your hands.
Drizzle in fish sauce and mix to combine.
Add coconut flour, cumin, coriander, and sea salt. Mix thoroughly with your hands to ensure even distribution of the spices.
In a separate small bowl, crack and whisk the eggs, then transfer them to the large bowl and mix them with the salmon mixture. The goal is to create a thick mixture that holds together easily.
Using a 1/4 cup measure, form the mixture into balls and flatten them into disks. You should be able to make 6 patties from the mixture.
Place the patties on a plate and refrigerate for 30 minutes to allow them to chill before cooking.
In a skillet over medium heat, heat the coconut oil. Add the patties and cook for 2-3 minutes per side until they become crispy. Depending on the size of your pan, you may need to work in batches.
Serve the fish cakes while they’re warm, accompanied by fresh lime wedges and coriander. Alternatively, refrigerate and enjoy them cold with a herb salad.
Enjoy!