The best delicious Thai Salmon Fishcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Thai Salmon Fishcakes recipe today!
Hello my friends, this Thai Salmon Fishcakes recipe will not disappoint, I promise! Made with simple ingredients, our Thai Salmon Fishcakes is amazingly delicious, and addictive, everyone will be asking for more Thai Salmon Fishcakes.
What Makes This Thai Salmon Fishcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Thai Salmon Fishcakes.
Ready to make this Thai Salmon Fishcakes Recipe? Let’s do it!
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400 g Fresh salmon; skinned, boned
-and
; diced
2 tb Fresh coriander leaves;
-chopped
2 ts Thai red curry paste
2 1/2 Cm fresh ginger skinned;
-finely sliced or
; grated
2 Garlic cloves; chopped
1/2 ts Fresh lemon grass; shredded
-(or Kaffir
; lime leaf,
; shredded)
1 ts Salt
75 g Fresh green beans; cross-cut
-finely
Oil for cooking fishcakes
-TO DIP-
Sweet chilli sauce
Fish soy
Sugar
Vinegar and water
1/2 Cucumber; sliced or in long
; shreds
Combine the 8 fishcake ingredients in a food processor and whizz, in brief
bursts, to a rough paste (not a puree, use wetted hands to shape into 20-24
balls.
Flatten into 4cm patties. Heat a little oil in a non-stick pan. Sizzle fish
cakes for 1 minute each side until golden. Serve hot with dip and cucumber
pieces.
Yields
4 servings
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