The Posh Pescatarian: Thai Salmon Cakes Recipe Video

Stephanie, The Posh Pescatarian, makes her delicious Thai Salmon Cakes, inspired by her love of Thailand! This is the perfect appetizer for large group of guests or just a few. A seafood lovers dream! You don't want to miss this!

Summary

Preparation Time40 MinCooking Time10 Min
Ready In50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Salmon18 Ounce, boneless/skinless (3 cans)
 Red onion1⁄4 Cup (4 tbs) (for the salmon cake and the mango salsa)
 Garlic2 Clove (10 gm), divided
 Lime2 Large, zest and juice (for the salmon cake and the mango salsa)
 Cilantro1 Bunch (100 gm), divided and chopped (for the salmon cake and the mango salsa)
 Thai sweet chili sauce3⁄4 Cup (12 tbs) (reserve 2/3 for dipping)
 Salt2 Tablespoon, divided (for the salmon cake and the mango salsa)
 Pepper1 Teaspoon, divided (for the salmon cake and the mango salsa, as per taste)
 Canola oil1⁄2 Cup (8 tbs) (for frying)
 Mangoes2 Large, ripe (for the mango salsa)
 Egg1 Medium
 Ginger2 Teaspoon, grated
 Lemon zest2 Tablespoon
 Lemon juice2 Tablespoon
 Kosher salt To Taste

Nutrition Facts

Serving size

Calories 749 Calories from Fat 308

% Daily Value*

Total Fat 35 g53.6%

Saturated Fat 3.3 g16.7%

Trans Fat 0.1 g

Cholesterol 112.9 mg

Sodium 3994.9 mg166.5%

Total Carbohydrates 80 g26.8%

Dietary Fiber 7.7 g30.9%

Sugars 61.5 g

Protein 30 g59%

Vitamin A 83.9% Vitamin C 181.3%

Calcium 9.4% Iron 12.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Drain the salmon from the can, add into a bowl and break it up.
2. In a bowl add chopped cilantro, chopped garlic clove, lime zest, lime juice, kosher salt, chopped onion and crushed black pepper and then pulse them in a food processor for 2-3 times.
3. Transfer the processed mixture back to the bowl and add 1/4 cup sweet chili sauce.
4. Make a circle in the mixture, crack an egg and mix up well.
5. Wrap the mixture with a cling film and place in the refrigerator for 20 minutes.
6. In a shallow pan fry a pattie made of 1 tablespoon of the salmon mixture until crisp and brown.
To make mango salsa:
7. In a dish mix peeled medium sized ripe mango dices, finely chopped remaining red onion, chopped cilantro, grated fresh ginger, grated zest and juice of 1 lemon, kosher salt and crushed black pepper.

SERVING
8. Serve on a serving dish with a cup of salsa, sweet chili sauce and lime wedges.
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