Thai Salmon Cakes
Crispy and tender Thai Salmon Cakes bursting with vibrant herbs and spices, perfect for a quick weeknight dinner or lunch.
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
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Let cakes sit for a few minutes after shaping for better texture when frying. Dried herbs can be used if fresh aren't available.