Ready to indulge your taste buds in a delightful mashup of flavors?
Imagine sinking your teeth into crispy yet tender Thai Salmon Cakes, bursting with the vibrant essence of herbs and spices! These beauties combine the nutritious benefits of salmon with the zesty notes of Thai cuisine, creating a dish that’s not just a treat for your palate but also a feast for the eyes. Plus, they’re incredibly easy to whip up, making them perfect for a cozy weeknight dinner or a quick lunch.
Why make this recipe
You’re going to love these salmon cakes for so many reasons! First off, they’re a budget-friendly delight that won’t break the bank. Who doesn’t appreciate a meal that fills the belly without emptying the wallet? 😂 Cleanup is a breeze since everything comes together in one bowl — and we all know it’s not a party if we’re stuck washing dishes afterward. Last but not least, this recipe gets the family stamp of approval. Kids will gobble them up, and you’ll feel like a kitchen rock star!
Ingredients:
You don’t need fancy stuff — just these basics!
- 1 pound salmon, cooked and flaked
- 1/2 cup cooked rice or quinoa
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon red curry paste
- 1 egg, beaten
- 1/2 cup almond flour (or breadcrumbs)
- Salt and pepper to taste
- Oil for frying
- Sweet chili sauce for serving
Directions:
- In a large bowl, mix together the flaked salmon, cooked rice or quinoa, green onions, cilantro, fish sauce, lime juice, red curry paste, and egg until well combined. Season with salt and pepper.
- Add the almond flour (or breadcrumbs) and mix until the mixture holds together.
- Form the mixture into patties.
- Heat oil in a skillet over medium heat. Once hot, add the salmon cakes and cook until golden brown on both sides, about 4–5 minutes per side.
- Remove from heat and drain on paper towels.
- Serve warm with sweet chili sauce.
How to make Thai Salmon Cakes (Overview)
Making these Thai Salmon Cakes is as easy as one, two, three! First, you’re going to mix all those amazing flavors in a bowl. Pro tip: start with the wet ingredients and finish with the dry flour for the best texture. Next, shape your mixture into patties — if they crumble a bit, just add a tad more flour until nice and firm. When it’s frying time, ensure the oil is hot enough; you want that perfect golden crisp. And voilà, you’re ready to impress!
How to serve Thai Salmon Cakes
These Thai Salmon Cakes make a colorful centerpiece on your dinner table. Serve them alongside a fresh salad topped with lime vinaigrette for that extra zing. Crisp veggies mixed with the warm, flavorful patties create a delightful contrast. Don’t forget the sweet chili sauce! The sticky, spicy sweetness elevates every bite to another level. Can you smell that delicious aroma wafting through the air?
How to store Thai Salmon Cakes
Leftovers? Yes, please! These salmon cakes can stay fresh in the fridge for up to 3 days if you store them in an airtight container. Want to enjoy them later? Freeze them for up to 3 months. Just make sure to thaw and reheat in the oven or on a skillet to restore that crispy goodness.
Tips to make Thai Salmon Cakes
- Timing is everything: Let the cakes sit for a few minutes after shaping them; this helps them hold together while frying.
- Ingredient swaps: Running low on fresh herbs? Dried herbs can work in a pinch! Just remember to use less since they’re more potent.
- Texture tips: If your cakes feel too wet, go ahead and add a bit more almond flour. You want them to hold shape but not be dry.
Variation
Feeling adventurous? Why not spice it up by adding diced bell peppers or grated carrots for an extra crunch? Want a vegan twist? Substitute the salmon with chickpeas and increase the spices for a punchy flavor bomb! 🌱
FAQs
- Can I make these cakes ahead of time? Absolutely! You can prep the mixture and store it in the fridge for up to 24 hours before frying.
- What can I use instead of fish sauce? Soy sauce or a vegan fish sauce alternative works well if you want to skip the originals.
- Can I freeze the cooked salmon cakes? Yes! Just cool them completely and freeze in a single layer. Transfer to a bag once solid.
📌 Pin this recipe for your next cozy dinner night!
Thai Salmon Cakes
Ingredients
Main Ingredients
- 1 pound salmon, cooked and flaked
- 1/2 cup cooked rice or quinoa
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon red curry paste
- 1 number egg, beaten
- 1/2 cup almond flour (or breadcrumbs) You can use breadcrumbs if preferred.
- to taste Salt and pepper For seasoning.
Garnish and Serving
- 2 number green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
Preparation
- In a large bowl, mix together the flaked salmon, cooked rice or quinoa, green onions, cilantro, fish sauce, lime juice, red curry paste, and egg until well combined. Season with salt and pepper.
- Add the almond flour (or breadcrumbs) and mix until the mixture holds together.
- Form the mixture into patties.
Cooking
- Heat oil in a skillet over medium heat. Once hot, add the salmon cakes and cook until golden brown on both sides, about 4–5 minutes per side.
- Remove from heat and drain on paper towels.
- Serve warm with sweet chili sauce.
Notes
Printable Recipe Card
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