Quick and Easy Thai Salmon Fish Cakes
Ingredients
- 4 boneless salmon fillets
- 1 egg, beaten
- 3 spring onions, finely chopped
- 2 garlic cloves, grated
- 1/3 cup fresh coriander, finely chopped
- 2 tsp grated ginger
- 1 cup panko breadcrumbs
- 1 to 2 tbsp Thai red curry paste (adjust according to spice preference)
Preparation
Preheat the oven to 180°C (350°F).
Bake the salmon fillets for 11-13 minutes until just cooked. Set aside to cool.
Flake the cooked salmon into a large bowl.
Add the beaten egg, spring onions, grated garlic, fresh coriander, grated ginger, panko breadcrumbs, and Thai red curry paste to the bowl with the salmon. Mix well to combine.
Form the mixture into small patties.
Heat a non-stick pan over medium heat and cook the fish cakes for about 3-5 minutes on each side until golden brown.
Serve the Thai fish cakes with instant rice noodles tossed with sesame oil and sesame seeds, ribboned raw carrots and cucumber, and sweet chilli sauce.