Ingredients for Spicy Thai Salmon Cakes
- Shallots
- Dried Red Pepper Flakes
- Kaffir Lime Leaves
- Thai Red Curry Paste
- Egg
- Salt
- Sugar
- Mayonnaise
- 1/4 cup cornstarch
- Raw Shrimp
- 2 cups flaked cooked salmon
- Fresh Cilantro
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How to Make Spicy Thai Salmon Cakes
- Combine 1/2 cup red curry paste, 1/4 cup chopped red bell pepper, 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon grated ginger, 1 clove minced garlic, and 1/4 cup chopped cilantro in a food processor. Process until completely smooth.
- Gently fold in 2 cups flaked cooked salmon and 1/4 cup chopped fresh cilantro.
- Shape the mixture into 6 patties, approximately 3 inches in diameter and 1/2 inch thick.
- Lightly dust both sides of each patty with 1/4 cup cornstarch.
- **Optional: Freezing Instructions** Arrange patties on a baking sheet lined with parchment paper. Freeze until solid. Once frozen, vacuum seal and store in the freezer for up to 3 months.
- **Cooking Instructions:** If frozen, thaw completely before cooking.
- Heat 1/3 inch of vegetable oil in a large skillet over medium-high heat. Fry the salmon cakes for 3-4 minutes per side, or until golden brown and cooked through.
- Remove from skillet and drain on paper towels.
- Serve immediately with your favorite Thai sweet chili sauce. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
6g
Fat
7g
Carbs
1g
