Pescetarian.Kitchen

Navigation
  • Recipes
    • Main Meals
    • Salads
    • Desserts
    • Quick Snacks
    • Soups
  • Meal Plans
    • Pescetarian Diet Meal Plan
    • Vegetarian Diet Meal Plan
    • High Protein Diet Meal Plan
  • Pescetarian FAQs
  • Get in Touch
    • About
You are here: Home / Main Meals / Thai Salmon Fish Cakes

Thai Salmon Fish Cakes

July 28, 2014 by Matt 3 Comments

Thai Salmon Fish Cakes

I really enjoy using smoked salmon fillets within these fish cakes, and I think it’s something that’s not done enough. If you’d prefer to use non-smoked fish then feel free to do so.

A great thing about making these fish cakes is that you can easily make more than you need and just stick them in the freezer to be used at a later date. They still taste great when you reheat them so just make sure that you defrost them thoroughly first.

I’m actually having a couple of these for my lunch today (greedy).

If you’re looking for something to serve with these then you’re spoilt for choice. If you’re just having them as a light snack then you can just mock up a small side salad to go with, however, if you’re looking for something a little more substantial then you could make some creamy coconut rice.

Thai Salmon Fish Cakes

Print
Thai Salmon Fish Cakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4 fish cakes

Thai Salmon Fish Cakes

Ingredients

  • 100g Maris Piper potatoes
  • 200g smoked salmon fillets
  • 30g fresh coriander
  • 1tsp soy sauce
  • 1 clove of garlic
  • 100g white breadcrumbs
  • 1/2 red chilli
  • 1cm cube of fresh ginger
  • 1 free range egg
  • 1 lemon

Method

  1. Preheat the oven at 200 degrees Celsius / 392 degrees Fahrenheit / Gas mark 5.
  2. Peel your potatoes, rinse them in cold water and chop them into 1cm cubes.
  3. Half fill a small saucepan with boiling water and add a pinch of salt. Bring the water to the boil and then add the cubes of potato. Boil for around 2 minutes, then drain them and put them to one side.
  4. Meanwhile, add the coriander, garlic, chilli, ginger, smoked salmon (chop the fillets into smaller pieces first), soy sauce and half the breadcrumbs. Now whizz everything together for a 30-40 seconds. Now add in the juice of your lemon along with the zest. Whizz it together for another 5-10 seconds and you're now ready to start shaping them into patties.
  5. Shape out the mixture evenly into patties. I like to make the fish cakes around 7cm in diameter but you can make them however small/large you like (you may just need to adjust the cooking time accordingly). Once you've done this, lightly coat the fish cakes with the yolk of your egg (if you've made a larger quantity of mixture then you may need more eggs). Now, pour over and coat the fish cakes on both sides with the remainder of your breadcrumbs.
  6. Place the fish cakes on a baking tray, preferably with a sheet of baking paper underneath to stop them sticking. Cook for 15-20 minutes or until the breadcrumbs have went a nice golden colour. Just check that the cakes are completely cooked through by sticking a knife in the middle to check that they're piping hot all the way through.
3.1
https://pescetarian.kitchen/thai-salmon-fish-cakes/
Copyright Pescetarian.Kitchen

Thai Salmon Fish Cakes

Filed Under: Main Meals Tagged With: breadcrumbs, chilli, cilantro, egg, garlic, ginger, lemon, potato, Salmon, soy sauce, under 40 minutes

About Matt

Matt's been been obsessed with cooking for many years now. He's a huge lover of South East Asian cuisine and is an advocate of organic food.

« Broccoli and Cauliflower Cheese Bake
Marinated Tuna Steak with a Sesame Crust »

Comments

  1. Nac says

    July 31, 2014 at 7:14 pm

    Hi!
    First. Thank you for the recipes. My wife and I are enjoying a lot your work.
    Another thing. I think you forget to say what to do with the potatoes. I undeestand it must be mixed with the anothers ingredients to make the patties, isn’t it?

    Thanks again!

    Reply
  2. Amy Gunn says

    February 2, 2015 at 12:46 am

    I do not see what you do with the potatoes after you cook them and set them aside! Call me crazy!

    Reply
  3. Hailey says

    January 24, 2016 at 12:41 am

    Love these recipes! I am a vegetarian that has recently decided to go pescetarian and also take on a low carb diet due to health issues…. I just would like to add that I hope to see more pescetarian meals aimed towards being low in carbs…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Get Our Latest Recipes!

Meet Laura

Laura from Pescetarian Kitchen Hi and welcome to Pescetarian Kitchen. My name is Laura and this is where I share the very best recipes that I’ve made, photographed and (my favourite part) eaten! Read more.

View in French →

Main Meals

Tuna and Pesto Pasta

Tuna and Pesto Pasta

Thai Vegetable Massaman Curry

Thai Vegetable Massaman Curry

Baked Trevally and Coconut Rice

Baked Trevally with Sticky Coconut Rice

View More

Salads

Calamari chickpea salad

Calamari and Chickpea Salad

Broiled Shrimp Salad

Fresh & Healthy Lemon Shrimp Salad

Greek chickpea salad

Greek Chickpea Salad

View More

Desserts

oatmeal and raisin cookies 4

Oatmeal Raisin Cookies

Orange Pound Cake chocolate sauce 2

Orange Pound Cake with Chocolate Sauce

Blueberry and lemon muffins 2

Blueberry and Lemon Muffins

View More

Quick Snacks

Sardines on toast

Pan-Fried Sardine Fillets on Toast

oatmeal and raisin cookies 4

Oatmeal Raisin Cookies

Guacamole grilled cheese 2

Guacamole Grilled Cheese

View More


Privacy Policy

Vegan Red lentil curry
Seafood Paella Recipe
Thai Vegetable Massaman Curry
Coconut fish curry
Tomato & Prawn Risotto #seafood #italian #recipe #shrimp
Prawn linguine with tomato and asparagus

Copyright © 2025 · Foodie Child Theme on Genesis Framework · WordPress · Log in