Thai Style Salmon FIsh Cakes
These delicious fish cakes can be made as bite-sized for a sharing platter (just reduce the cooking time) or larger individuals for a main meal served with salad and fries. Once you have made them once, you’ll see how morrish and versatile they are! This recipe is for an air fryer, but they can also be cooked in the oven.
Prep: 20 mins
Cook: 20 mins
Serves 4-6
Ingredients
• 2 x Caught & Delivered Supreme of Salmon, defrosted
• 1 tbsp Thai Red Curry Paste (we used Blue Dragon)
• a small handful of coriander, roughly chopped
• ½ tbsp fish sauce
• ½ lime, juiced
• 1 lemongrass stalk (tough outer leaves removed), finely chopped
• 3 spring onions, roughly chopped, plus extra to serve
• 1 egg
• 5 tbsp plain flour
• 50g green beans, finely chopped
• 75g panko breadcrumbs
Picked Red Onion
• thinly slice a whole red onion and soak for 30 minutes in red wine vinegar. Then drain the vinegar.
Sriracha Mayo
• Mix 2 tbsp of sriracha, 5 tbsp of mayo and a good squeeze of lime.
Method
1. Cut the salmon into pieces. Put the salmon, curry paste, coriander, fish sauce, lime juice, lemongrass, spring onion and egg into a food processor and pulse until finely chopped but not to a paste.
2. Put in to a bowl and combine with the flour and green beans. It will be a bit wet. Form the mixture into patties and chill for 30 minutes.
3. Before placing into the air fryer, coat the fish cakes with the bread crumbs.
Heat the air fryer to 180c and cook for 15-20 minutes, checking halfway.
Prep: 20 mins
Cook: 20 mins
Serves 4-6
Ingredients
• 2 x Caught & Delivered Supreme of Salmon, defrosted
• 1 tbsp Thai Red Curry Paste (we used Blue Dragon)
• a small handful of coriander, roughly chopped
• ½ tbsp fish sauce
• ½ lime, juiced
• 1 lemongrass stalk (tough outer leaves removed), finely chopped
• 3 spring onions, roughly chopped, plus extra to serve
• 1 egg
• 5 tbsp plain flour
• 50g green beans, finely chopped
• 75g panko breadcrumbs
Picked Red Onion
• thinly slice a whole red onion and soak for 30 minutes in red wine vinegar. Then drain the vinegar.
Sriracha Mayo
• Mix 2 tbsp of sriracha, 5 tbsp of mayo and a good squeeze of lime.
Method
1. Cut the salmon into pieces. Put the salmon, curry paste, coriander, fish sauce, lime juice, lemongrass, spring onion and egg into a food processor and pulse until finely chopped but not to a paste.
2. Put in to a bowl and combine with the flour and green beans. It will be a bit wet. Form the mixture into patties and chill for 30 minutes.
3. Before placing into the air fryer, coat the fish cakes with the bread crumbs.
Heat the air fryer to 180c and cook for 15-20 minutes, checking halfway.
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4. Serve with the tasty pickled red onion and a dollop of sriracha mayo.
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