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Mildly-Thai salmon cakes

Tasty chunks of fish combined with mildly Thai seasoning in these salmon cakes for a tasty appetizer or main.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 3 +
Calories: 527 kcal
Course: Main Course , Appetizer
Cuisine: Fusion

Ingredients

  • 1 lb salmon 450g
  • ½ lime juice and zest ie from ½ lime
  • 2 tablespoon flour
  • 2 tablespoon coconut milk or 1tbsp coconut cream mixed with 1tbsp hot water
  • 1 egg white
  • 2 tablespoon cilantro coriander, chopped
  • 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

    Cup of Yum
  1. 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.
  2. Put the salmon in a large bowl with the remaining ingredients and mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 527kcal (26%) Carbohydrates 57g (19%) Protein 37g (74%) Fat 15g (23%) Saturated Fat 6g (30%) Cholesterol 83mg (28%) Sodium 115mg (5%) Potassium 1025mg (29%) 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

% 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.