Fish cakes recipe: Wild Alaska Salmon Thai Fishcakes

Fish cakes recipe courtesy of Jocelyn Barker from Dialogue Agency.

Recipe of the week, Wild Alaska Salmon Thai Fish cakes are very easy to make (especially if you follow this recipe) and delicious.

The main ingredient – Wild Alaska Salmon also has a lot of health benefits; it is low in fat and cholesterol, a natural source of protein, vitamins, calcium and Omega 3 oils which may help to maintain a healthy heart as part of a balanced diet.

Wild Alaska Salmon Thai Fish cakes Recipe – Makes 15

Fish cakes:
1 x 418g can red or pink wild Alaska salmon
2 tbsp chopped spring onions
1 handful coriander, chopped
½ red chilli, deseeded and chopped
½ tbsp grated root ginger
½ tbsp Thai red curry paste
1 egg
Zest of 1 lime, juice of half
2 tbsp cornflour
1 clove of garlic, crushed
Pinch salt and black pepper

Ground nut or vegetable oil, for frying
Sweet chilli sauce, to serve
Lime wedges, to serve
Spring greens, to serve

-Drain the canned salmon, reserving the liquid.

-Remove any skin and bones, if wished, then break the salmon into chunks.

-Place all the ingredients for the fish cakes in a food processor and blend to form a smooth paste.

-Leave to chill in the fridge for at least ½ hour.

-When you are ready to cook, heat a little oil in a non-stick frying pan.

-Drop spoonfuls of fish cake mixture into the oil and use the back of a spoon to gently shape the cakes into rounds.

-Cook for 1-2 minutes a side until firm and golden brown and serve with sweet chilli sauce, lime wedges and spring greens

Photography and Reportage by Steve Lee.