These Thai-style fish cakes are fresh, aromatic, and deeply satisfying a lighter, flavour-packed alternative to the usual fried snacks. Made with salmon, Thai red curry paste and fragrant herbs, they bring together the bold, citrusy-savoury flavours typical of Southeast Asian cooking. They’re protein-rich, low in carbs, and perfect as a starter or light main.
What makes these fish cakes special is the texture. The salmon is pulsed into a coarse paste rather than fully puréed, giving a meaty, satisfying bite. Spring onions add crunch, while lime zest and coriander keep the flavour vibrant. They pan-fry beautifully in just a bit of oil, forming a golden crust while staying tender inside.
Serve them hot with a spicy chilli dipping sauce or sriracha mayo for that perfect balance of creamy heat. They pair well with a crisp Asian slaw or wrapped in lettuce cups for a low-carb meal.
Thai fish cakes
Email Share on FacebookIngredients
- 150 g skinless boneless salmon fillet
- 1 tsp Thai fish sauce
- 1 tbsp Thai red curry paste
- ½ tsp lime zest
- 1 tbsp finely chopped coriander
- ½ egg white or 1 small egg white
- ½ tsp castor sugar
- ¼ cup thinly sliced spring onions
- 1 tbsp vegetable oil for frying
Instructions
Step 1
- Add salmon, fish sauce, curry paste, lime zest, coriander, egg white, and sugar to a small food processor.
Step 2
- Pulse until a coarse paste forms.
Step 3
- Transfer to a bowl. Stir in sliced spring onions.
Step 4
- Lightly wet your hands and shape the mixture into 4 small patties.
Step 5
- Heat oil in a nonstick frying pan over low to medium heat.
Step 6
- Cook the patties for 4–5 minutes on one side until golden. Flip gently and cook for another 3–5 minutes, until cooked through.
Step 7
- Serve hot with a spicy chilli sauce or a dollop of sriracha mayo.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
These Thai-style fish cakes are fresh, aromatic, and deeply satisfying a lighter, flavour-packed alternative to the usual fried snacks. Made with salmon, Thai red curry paste and fragrant herbs, they bring together the bold, citrusy-savoury flavours typical of Southeast Asian cooking. They’re protein-rich, low in carbs, and perfect as a starter or light main.
What makes these fish cakes special is the texture. The salmon is pulsed into a coarse paste rather than fully puréed, giving a meaty, satisfying bite. Spring onions add crunch, while lime zest and coriander keep the flavour vibrant. They pan-fry beautifully in just a bit of oil, forming a golden crust while staying tender inside.
Serve them hot with a spicy chilli dipping sauce or sriracha mayo for that perfect balance of creamy heat. They pair well with a crisp Asian slaw or wrapped in lettuce cups for a low-carb meal.
Thai fish cakes
Email Share on FacebookIngredients
- 150 g skinless boneless salmon fillet
- 1 tsp Thai fish sauce
- 1 tbsp Thai red curry paste
- ½ tsp lime zest
- 1 tbsp finely chopped coriander
- ½ egg white or 1 small egg white
- ½ tsp castor sugar
- ¼ cup thinly sliced spring onions
- 1 tbsp vegetable oil for frying
Instructions
Step 1
- Add salmon, fish sauce, curry paste, lime zest, coriander, egg white, and sugar to a small food processor.
Step 2
- Pulse until a coarse paste forms.
Step 3
- Transfer to a bowl. Stir in sliced spring onions.
Step 4
- Lightly wet your hands and shape the mixture into 4 small patties.
Step 5
- Heat oil in a nonstick frying pan over low to medium heat.
Step 6
- Cook the patties for 4–5 minutes on one side until golden. Flip gently and cook for another 3–5 minutes, until cooked through.
Step 7
- Serve hot with a spicy chilli sauce or a dollop of sriracha mayo.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
