Mildly-Thai salmon cakes
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
3 +
-
Calories
527 kcal
-
Course
Main Course, Appetizer
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Cuisine
Fusion
Mildly-Thai salmon cakes
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Tasty chunks of fish combined with mildly Thai seasoning in these salmon cakes for a tasty appetizer or main.
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Ingredients
- 1 lb salmon 450g
- ½ lime ie from ½ lime, juice and zest
- 2 tablespoon flour
- 2 tablespoon coconut milk or 1tbsp coconut cream mixed with 1tbsp hot water
- 1 egg white
- 2 tablespoon cilantro coriander, chopped
- cooking oil for frying
For the green rice
- 1 cup rice suggest basmati
- 2 cups water 480ml
- 3 oz broccoli 85g
- 1 oz spinach 30g
- 1 handful cilantro coriander, roughly chopped
- 3 tablespoon coconut milk approx, or a little more
Instructions
- Peel the skin off the salmon and finely dice the salmon flesh - I usually cut off thinish slices (around ¼in/ ½cm) and cut each of these in strips as needed and then cut to make the dice.
- Put the salmon in a large bowl with the remaining ingredients and mix well.
- Take spoonfuls of the salmon mixture and form into flattened balls, put on a plate or in a dish once formed. If possible, chill for around 30mins before cooking, but they are also not bad cooked sooner.
- When ready to cook, heat the oil in a skillet/frying pan. Gently put a few salmon cakes in the pan and cook a few minutes (approx 5) until you can see them starting to cook from the outside and browning underneath. Turn and cook another couple minutes then serve - the second side will need less time.
- If serving with green rice - while the salmon cakes are cooking, put the rice and water in a pan and bring to a boil. Reduce to a simmer and cook until the water has gone and rice is cooked, around 10minutes (if not using basmati, cook according to packet). Cook the broccoli separately by boiling in water for a few minutes, until tender to a knifepoint. Add the spinach as the broccoli is just about done for 30 seconds or so until wilted then drain. Either finely chop the broccoli, spinach and cilantro or pulse all in a small food processor/blender until relatively fine.
- Add the vegetable mixture to the cooked rice along with the coconut milk and serve with the salmon cakes. Note this makes more rice than is probably needed for the salmon cakes but is easier to make in these quantities.
Notes
- (Note nutritional info based on main with the rice.)
Nutrition Information
Show Details
Calories
527kcal
(26%)
Carbohydrates
57g
(19%)
Protein
37g
(74%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
83mg
(28%)
Sodium
115mg
(5%)
Potassium
1025mg
(22%)
Fiber
2g
(8%)
Vitamin A
1230IU
(25%)
Vitamin C
31.6mg
(35%)
Calcium
67mg
(7%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 3+
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 57g | 19% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 83mg | 28% |
| Sodium | 115mg | 5% |
| Potassium | 1025mg | 22% |
| Fiber | 2g | 8% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 31.6mg | 35% |
| Calcium | 67mg | 7% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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