Thai Salmon Fish Cakes

Looking for a novel way to prepare salmon? Try these delightful Thai Salmon Fish Cakes. Spicy and satisfying, they make for a wonderful seafood appetizer.

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Serves
4
Total Time
30
Prep Time
10
Cook Time
20

Ingredients

  • null 1 cup RiceSelect® Jasmati rice
  • null 1 lb fresh salmon fillet, skin removed and diced
  • null 1/4 cup green onions, finely chopped
  • null 1/4 cup fresh cilantro, chopped
  • null 1 tbsp red curry paste
  • null 1 tbsp fish sauce
  • null 3 tsp lime juice, divided
  • null 1 egg, lightly beaten
  • null 1 tsp salt
  • null 1 tsp pepper
  • null 1/2 cup breadcrumbs (for coating)
  • null Vegetable oil
  • null 1/4 cup sweet chili sauce
  • null 1 tbsp soy sauce

Instructions

  1. Prepare rice according to package directions.
  2. In a large mixing bowl, combine the salmon, rice, green onions, cilantro, red curry paste, fish sauce, 1 tsp lime juice, and egg. Mix until well combined. Season with salt and pepper. If the mixture feels too wet, add a bit more breadcrumbs to help it hold together.
  3. Using your hands, shape the mixture into patties (about 2-3 inches wide) and place them on a plate. You should get about 8 fish cakes. Spread the breadcrumbs on a plate and gently coat each fish cake with breadcrumbs, pressing lightly to adhere.
  4. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, carefully add the fish cakes in batches, making sure not overcrowd the pan. Cook for about 4 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
  5. In a small bowl, whisk together the sweet chili sauce, remaining lime juice, and soy sauce.
  6. Serve warm, accompanied by the dipping sauce.