These simple gluten free Thai inspired salmon cakes make a healthy, tasty quick dinner or lunch! Full of flavour and really easy to make, you can use these for your food prep too.
- 450 gr Salmon steaks, skin and bones removed
- 1 teaspoon finely chopped ginger and garlic
- 2 teaspoons Massaman curry paste
- 2 spring onions, chopped
- 1 tablespoon coriander
- 2 tablespoon Thai fish sauce
- 1 teaspoon soya sauce
- finely grated zest of lime
- 1 egg, beaten
- 2 tablespoons breadcrumbs
- salt & pepper to season
- 2 teaspoon vegetable oil for frying
- 2 tablespoon Mayonnaise
- 1 teaspoon lime juice
Remove the bones and skin from your salmon, and set aside. In a saucepan, heat up a bottom of water (enough to cover the salmon), and add on 2 tablespoons of Thai Fish sauce plus your soya sauce. Bring to the boil, and reduce to simmer. Then add your salmon fillet and leave to boil almost fully through. Remove from the water and leave to cool.
In a bowl, mix the minced garlic and ginger, Massaman curry paste, spring onions, coriander, lime zest and breadcrumbs. Season with pepper and salt, and crack in the egg. Mix well and once cooled, flake the salmon and add this under the paste until well blended. Leave to chill in the fridge for approx 1 hour.
Add the 2 tablespoons of mayonnaise to a bowl and poor in with the lime juice. Mix well with a fork until all lumps are gone.
With clean hands, form medium sized patties (this amount should yield around 12 patties). In a pan, heat the vegetable oil, and fry the salmon patties on both sides for a few minutes until golden brown. Serve hot with the cool lime mayonnaise, some potatoes or other veggies and enjoy!