Easy Thai fishcakes recipe
Created by The Tesco Recipes team
Give your salmon fishcakes a Thai-twist by combining with aromatic fish sauce, fiery curry paste, zesty lime and fragrant coriander. A light lunch or snack for all the family to enjoy.
See method- Serves 4
- 20 mins to prepare and 10 mins to cook
- 265 calories / serving
Ingredients
- 440g (14 1/2oz) skinless, boneless salmon fillet
- 2 tbsp Thai fish sauce
- 1 level tbsp Thai red curry paste
- 1 tsp finely grated lime zest
- 1 tbsp finely chopped coriander
- 1 medium egg white
- 1 tsp caster sugar
- 2 spring onions, thinly sliced
- 2 tbsp vegetable oil
- rice
- greens, to serve
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Shop ingredientsEach serving contains
- Energy
- 1100kJ 265.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.6gProtein 23.7gFibre 0.2g
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- Put the salmon into a food processor, along with the fish sauce, curry paste, lime zest, coriander, egg white and sugar. Whiz until you have a smooth, mousse-like paste.
- Put mixture in a bowl and stir in the spring onions. Lightly wet your hands and form the mixture into 16 patties about 3cm (1in) across (you can freeze them at this stage; simply defrost thoroughly before frying).
- Heat a large nonstick frying pan. Add 1 tbsp of oil and cook half the fishcakes for 5 minutes until golden, then carefully turn them over and cook for 3-5 minutes more, until cooked through. Serve with rice, steamed greens and chilli sauce, if you like.
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