Thai Salmon Fishcakes
30 Min Serves 2
Canned salmon recipes don’t come any tastier than this Eastern tinged culinary twist on traditional fishcakes. In around 30 minutes, and without too much hard work, you get a row of neat little fishcakes that are really big on exciting flavour. The red chillies, coriander and fish sauce all combine to provide an authentic taste of Thailand with more than a little kick to it, and the John West Wild Red Salmon makes for a rich and textured fishcakes base that brings out every drop of the exotic seasoning. As canned salmon recipes go, this is a deliciously different take on the fishcake and it works wonderfully well. Served with fragrant rice or a little well-tossed salad, it’s also an excellent light meal loaded with taste and flavour.
- 1 can John West Wild Red Salmon (213g), drained, remove skin and bone if preferred
- 1 large bunch fresh coriander
- 2 red chillies, de-seeded and roughly chopped
- 4-5 tbs fresh breadcrumbs
- 1 tbs fish sauce
- 1 egg
- Flour for dusting
- Sunflower oil for frying
- Extra chilli and coriander leaves for garnishing
- Salt and pepper
To prepare our Thai Salmon Fishcakes Recipe put the John West Wild Red Salmon, coriander, chilli, breadcrumbs, eggs and fish sauce into a food processor and pulse on and off until it is all well chopped, mixed, and quite firm. Add a few extra breadcrumbs if it looks too gloopy. Check the seasoning, add salt and pepper if necessary.
Make the mixture into balls about the size of a large walnut, then just squash them slightly. Chill for 15 minutes.
To cook: dust the fishcakes with a little flour. Then fry them in a little sunflower oil for 1 or 2 minutes on each side or until lightly browned and nice and hot. Unless you have a really massive frying pan, you’ll need to do them in batches. Keep them warm as you go.
Arrange on plates with a garnish of sprigs of coriander and chillis on.
For more information on all our Salmon Recipes please click here.
Share this recipe