29 September 2014

Thai Salmon Fish Cakes

A little spice, a little coconut, a little ginger & kaffir lime – the flavours of Thailand & they are perfect for brightening up a healthy flavourful dinner.  A few more of which are required as Summer is fast approaching. Spring is here & most of the office is kick starting Spring with some healthy living.  Measurements are being taken & goals logged.  There’s even a little healthy competition to keep everyone on track over the next few weeks.

Nadia Lim’s Good Food Cook Book has become a bit of a go to for me for fast, healthy, full of flavour dinners.  These Thai salmon cakes are bursting with the flavours of Thailand; packed full of chilli, ginger, kaffir lime & coconut cream.  I love them all, I add chilli to just about everything, like hit of ginger & love anything coconut; however for me it is the kaffir limes that add that quintessentially Thai flavour & burst of taste than nothing else comes even close to matching. Shiny & bright green there is nothing quite like their scent & taste.  Just rub the leaves between your fingers & they release their aroma, intensely limey but so much more.  Much more fragrant & much more pungent. Like lime on crack really.  

These salmon cakes are quick to whip up & gave my new toy another work out. Pretty much everything gets thrown in to the food processor & then you roll them in to little patties & coat in panko bread crumbs for a golden crispy finish.

*Top tip for kaffir lime leaves...grab them when you see them & freeze them.  Frozen kaffir lime leaves will keep anywhere from several months to a year in the freezer & even better you can use them right from frozen, no thawing required.

Thai Salmon Cakes with Basil Chilli Mayo, from Nadia Lim’s Good Food Cook Book

Serves 6 as canapé or make them larger & you have a few speedy dinners worth.


Salmon Cakes

450g salmon fillet, skin off, pin boned & cut in to cubes
¼ tsp ground cumin
½ tsp ground chilli
¼ tsp ground coriander
½ tsp brown sugar
2-3 kaffir lime leaves, central stem removed & very finely chopped
1.5cm piece of ginger, peeled & chopped
2 cloves garlic, chopped
3 tbsp coconut cream
2 tbsp fish sauce
1 red chilli, chopped
3 spring onion, chopped
Pinch of salt
1-1.5 cups panko bread crumbs
¼ cup rice bran or vegetable oil

Basil Chilli Mayo
1/3 cup mayo
2 tbsp sweet chilli sauce
20 basil leaves, finely chopped

To Serve
Lebanese cucumber, thinly sliced
1 red chilli, thinly sliced
1 lime, cut in to wedges


For the salmon cakes place all the ingredients except the panko crumbs & oil in the bowl of a food processor.  Pulse until just combined in to a thick paste. For canapés roll heaped teaspoons of the mixture in to balls & for lunches or dinners large tablespoons.  Place the panko crumbs on a plate & roll the balls gently in the crumbs to coat well.  Lightly flatten each ball in to a little patty & set aside until ready to fry.

Heat 1-2 tablespoons of oil in a frying pan on a medium heat & cook the salmon cakes in batches for 1-2 minutes on each side or until golden, crisp & cooked through. Add more oil as needed.

For the mayo just mix all the ingredients together.

For canapés top each salmon cake with a slice of cucumber & a dollop of mayo.  For the larger cakes just serve with cucumber & mayo on the side.  Scatter over chilli  & serve with lime wedges.

*Even better these can by fried in advance & then just crisped up in the oven for a speedy supper.

For all things Russell Hobbs head over here.

And full disclosure my shiny new food processor was very generously given to me by Russell Hobbs.


  1. Sensational, Mairi. All my favourite flavours here - just perfect for a spring dinner :-)

    1. These are so tasty...have made repeat appearances :)

  2. Lime on crack - I love it, Mairi! And I am positively drooling over these fish cakes. You've captured all my favorite flavors here! I can imagine you'll be enjoying these on many warm summer evenings.

    1. Thanks Hannah :) Well the days are longer & lighter but we're still impatiently waiting for warmer temps!

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