Description
These Thai salmon cakes combine the the flavors of fresh herbs and spices in one protein-packed bite. Enjoy them with a sweet, spicy chili sauce that brings you right back to South East Asia! Perfect as an appetizer or a light main dish. Gluten-free and dairy-free too.
Ingredients
- 1 pound salmon fillet, cut into small pieces
- 1/3 cup gluten-free panko breadcrumbs
- 3 tablespoons chopped chives
- 6-7 sprigs cilantro
- 2 garlic cloves, grated
- 1 egg
- 1 tablespoons sesame oil
- 1 tablespoon lime juice
- 1 teaspoon light brown sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil (for pan-frying)
- Cilantro and lime wedges, for serving
Instructions
- Combine Fresh Herbs & Condiments in Blender: Add the fresh chives, cilantro and garlic to the bowl of a food processor or electric blender. Pour in the egg, sesame oil, lime juice, brown sugar, ground coriander, ground ginger, chili powder, and salt.
- Blend Until Smooth: Blend for about 1 minute until smooth.
- Add Salmon & Gluten-Free Panko: Add the salmon pieces to the blender. Also add the gluten-free panko bread crumbs.
- Blend To Desired Texture: Blend for another 1–2 minutes. Stop earlier if you want small chunks of salmon in the fish cakes.
- Shape & Cook Fish Cakes: With wet hands, form small fish cakes about 2–3 inches in diameter. Heat up the olive oil in a large nonstick skillet. Once the oil is hot, place the shaped fish cakes in a single layer in the skillet and cook on one side for 3 minutes on low heat.
- Flip & Cook: Flip the salmon cakes over to the other side, and cook for another 3 minutes.
- Garnish & Serve: Serve with fresh herbs, sweet chili sauce, and fresh lime wedges.
Notes
Salmon: Since this is a recipe for salmon fish cakes, salmon is a key ingredient here. If you don’t have salmon, the closest alternative would be trout.
Panko: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular panko bread crumbs instead.
Fresh Herbs: I like the combination of fresh chives and cilantro for a very delicious Asian flavor. If you find cilantro too strong for your liking, you may swap it out with fresh parsley instead.
Garlic: Grating the garlic because it really brings out the flavor of the garlic. Feel free to add more garlic if you’re a garlic fan like myself.
Sesame Oil: Sesame oil adds a beautiful Asian flavor to these Thai salmon cakes, so make sure you don’t leave it out.
Lime Juice: For the best flavor, use freshly-squeezed lime juice.
Sugar: I used light brown sugar for a hint of sweetness, but you can also use cane sugar or coconut sugar if you prefer.
Spices: Ground coriander, ground ginger, and chili powder make these fish cakes have a beautiful depth of flavor. So make sure you don’t leave them out. Other additional condiments that you might want to add include garlic powder or onion powder for extra flavor.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Asian
