Thai Salmon Fish cakes
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Kitchen Sanctuary · by Nicky Corbishley★ 4.7 (18)

Thai Salmon Fish cakes

NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 34%
CARBS 7G15% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER4G TOTAL SUGAR
FAT 11G50% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thai salmon cakes served with fresh chilli dipping sauce and vegetable ribbons. A quick summer appetizer or light dinner course with bright, spicy flavors.

starterthaifishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 10
  • 1 red chilli (roughly chopped)
  • 2 cloves garlic (peeled)
  • 1 lemongrass stalk (outer leaves removed and inner white stalk chopped roughly (or use 2 tsp lemongrass paste))
  • 2 tsp fish sauce
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 3 spring onions/scallions (roughly chopped)
  • 2 cm piece ginger (peeled and roughly chopped)
  • 2 salmon fillets (bones and skin removed)
  • 25 g (1/2 packed cup) fresh coriander/cilantro
  • 2 kaffir lime leaves (*See note)
  • 3 tbsp vegetable oil (not as bad as it sounds - most of the oil will be left in the pan, as the fish cakes don't really absorb it)
  • 5 tsp caster sugar
  • juice of 1 lime
  • 1 tsp fish sauce
  • 1 red chilli (chopped finely)
  • 2 medium carrots
  • 1 cucumber
  • 1 lime cut into wedges
PREP
15M
SODIUM
298MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.