FISH CAKES - THAI SALMON
Make and share this Fish Cakes - Thai Salmon recipe from Food.com.
Provided by mell_2
Categories Thai
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove any large bones from salmon.
- Process all ingredients (apart from oil) in food processor until smooth.
- Refrigerate the fish mixture for 15 minutes for easier handling.
- Form the mixture into small cakes.
- Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
- Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
- If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
Nutrition Facts : Calories 166.6, Fat 10, SaturatedFat 2.4, Cholesterol 105.2, Sodium 234.2, Carbohydrate 2.9, Fiber 0.5, Sugar 2.1, Protein 15.8
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Catalina Carrera
[email protected]Meh.
Mya Montgomery
[email protected]These fish cakes were a hit at my dinner party! Everyone loved them. They were easy to make and very flavorful. I used a food processor to make the fish cakes, which made them extra smooth. I also added a bit of chopped cilantro to the batter for an
Saifillahi Abdullahi
[email protected]5 stars! These fish cakes were absolutely delicious. I followed the recipe exactly and they turned out perfect. The salmon was moist and flaky, and the Thai flavors were spot-on. I served them with a simple green salad and some jasmine rice, and it w