Easy Thai salmon cakes

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

Everyone loves these delicious salmon cakes and they're quick and easy to make. An interesting alternative to mince.

Ingredients

2 x 210g cans red or pink salmon
1 onion
3-4 fresh chillies or 1 teaspoon chilli paste (more if you like food hot)
2 teaspoons peanut oil
4 slices wholemeal bread, crusts removed
½ cup chopped fresh coriander leaves
2 eggs, beaten
1 teaspoon grated lime or lemon rind
plain flour, for coating
oil spray, for cooking

To serve:
cooked basmati rice

Methods/steps

1. Drain salmon well and remove any silver skin or small bones. Place in a small mixing bowl.

2. Process the onion and chilli, in a food processor, in short bursts until finely chopped, but not minced (alternatively you can chop finely by hand).

3. Heat the oil on a non-stick frypan. Cook the onion mixture for 1 to 2 minutes or until onion turns transparent.

4. Process the bread and coriander into crumbs. Add crumbs, onion mixture, egg and rind to the salmon. Mix together well with a fork.

5. Shape mixture into 8 flat cakes. If time allows, cover and refrigerate for 10 minutes before cooking. Coat lightly with flour, shaking off excess.

6. Spray pan with oil and cook salmon cakes over medium heat for 5 minutes on each side.

7. Serve with steamed basmati rice, lime or lemon wedges, extra coriander and a sliced red chilli (or chilli sauce) on the side.

Additional Tips

Preparation time: 15 mins Cooking time: 10 mins Thai_fish_burger

Nutrition per serve:
1621 kilojoules (387 Calories), 15g fat (including 4g saturated fat), 40g carbohydrate (including 2g sugars), 3g fibre and 568mg sodium. Read our nutrition rating system.

Variation:

Use the finished salmon cakes to make a healthy home-made burger on toasted wholemeal bread with lettuce, cucumber, grated carrot and sweet chilli sauce (see picture at right).