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Thai Fish Cakes Recipe
These Thai fish cakes with mango avocado salsa are bursting with flavor! We lightly fry them in coconut oil so they're crispy on the outside but tender in the center. They're an easy light meal or appetizer, and they're ready in just 35 minutes!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 fish
Calories: 291 kcal
Course:
Dinner
Cuisine:
Thai
Ingredients
Mango Avocado Salsa
- 1 1 Mango cut into small cubes
- 1 1 avocado cut into small cubes
- ¼ ¼ red pepper cut into small cubes
- 2 2 tablespoons red onion diced
- 2 2 tablespoons chopped cilantro
- Juice from half a lime
- A pinch of sea salt
Thai Fish Cakes
- 1 ½ 1 ½ lb salmon
- ½ ½ cup canned coconut milk
- 2 2 tablespoons red Thai curry paste see note
- 2 2 cloves garlic finely minced
- ½ ½ inch piece of ginger finely minced
- 1 1 teaspoon Sriracha
- 1 1 large egg beaten
- ¼ ¼ cup fine breadcrumbs
- ¼ ¼ cup all-purpose flour gluten-free if needed
- coconut oil for the pan
Instructions
- Combine all the salsa ingredients in a medium sized bowl and stir gently to mix. Set aside.
- Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well. Add the salmon to the pan, skin side up, and let it poach for 10 minutes.
- When the salmon is cooked, peel off the skin and discard it. Break the salmon into pieces using a wooden spoon and continue to cook it until the pan is dry. Remove the pan from the stove and let the salmon cool.
- Add the egg and breadcrumbs to the salmon and mix well. If the mixture is too wet to stick together, add more breadcrumbs. Form into 6 patties and dust both sides with the flour.
- Add a big spoonful of coconut oil to a non-stick frying pan over medium-high heat. Add the fish cakes and cook until crispy on one side, about 3 minutes. Carefully flip them over and cook until crispy on the other side.
- Serve the Thai fish cakes topped with plenty of salsa.
Cup of Yum
Notes
- Use the best curry paste you can find. We use Amoy or Mae Jin for all of our Thai curry recipes as they are both really flavourful without having a lot of heat.
- The fish cakes are very tender and will need to be handled carefully before you cook them.
- If you're making these ahead of time, you can form them into patties, dust them with flour, and then keep them in your fridge on a parchment-lined baking sheet until you are ready to put them in the frying pan. You may want to add another dusting of flour before they go into the pan.
Nutrition Information
Serving
1 fish cake with ⅙ of the salsa
Calories
291kcal
(15%)
Carbohydrates
14g
(5%)
Protein
25g
(50%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
93mg
(31%)
Sodium
103mg
(4%)
Potassium
820mg
(23%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1467IU
(29%)
Vitamin C
25mg
(28%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6fish
Amount Per Serving
Calories 291
% Daily Value*
| Serving | 1 fish cake with ⅙ of the salsa | |
| Calories | 291kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 103mg | 4% |
| Potassium | 820mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1467IU | 29% |
| Vitamin C | 25mg | 28% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.