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Spiced Salmon Fish Cakes

Thai Style Fish Cakes recipe

If you’ve ever made a meal, like bangers n mash, and been left with a load of mashed potato, here’s an idea for what you can do with it! It’s a simple Spiced Salmon Fishcakes recipe with ginger, spice and herbs that compliment the fish and pack in the flavour. It’s also very quick to make.

Thai Style Fish Cakes recipe

I used tinned salmon as that’s what I had to hand, plus it really helps to create something just by using leftovers and things in the fridge and cupboards. I find these are sometimes some of the best meals there are. I have an amazing one to pass on for Christmas, so you should check back for that!

Makes around 10

  • 200g tinned salmon
  • 200g mashed potato, cold
  • 1 spring onion, washed and finely chopped
  • 1 small red chilli, seeds removed and finely chopped
  • 1 small egg
  • 3 tbsp plain flour, plus more for your hands
  • 1 handful fresh corriander, chopped
  • 1 tbsp ginger, grated skin on
  • salt and pepper

Put all the ingredients into a large mixing bowl and combine with a wooden spoon, or your hands. If you have the time put the mixture in the fridge for 30 minutes to firm up.

Place a non stick frying pan on a medium heat and add two or three tablespoons of groundnut or vegetable oil.

With floured hands make fish cakes from the mixture. If it’s a little sticky it’s easier to make golf ball sized pieces, place them in the pan, then flatten down to a disc.

Fry for a few minutes on either side, or until each side is golden. Remove and gently roll on kitchen paper to remove some of the oil.

Serve with a squeeze of lime over the top and a sweet chilli, or dark soy dip.

About Matt

Matt has written 165 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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6 Comments

  1. Hi Matt.

    Nice fish cake recipe, but they're NOT Thai fish cakes. They're nothing like Thai fish cakes (tod mun pla, see the link I've posted by my name for a real Thai fish cake recipe)). Adding a few herbs and spices to a Western recipe doesn't result in Thai food. LOL!

    No worries, I'm sure they tasted great, but they're just not Thai.

  2. Thanks for putting me on the right track and sharing your nice recipe for REAL Thai Fishcakes! I have done a sneaky switch-a-roo and updated the recipe above so it's now a delicious Spiced Salmon Fishcake recipe!

    Enjoy! :P

  3. Yeah, they sound great. I’ll give them a try. I usually use tinned tuna or fresh salmon for Western style fishcakes.

    I must say, Matt, that your food photography is really excellent. I’m impressed and hoping to learn loads from you. I always find that it’s very difficult to cook and take photos at the same time, and then you get hungry and just want to eat the stuff rather than faffing about with photos. Sometimes I make extra so there is a spare plate which is the model, but it depends on what it is you’re making.

    You seem to have got the knack, though. I’d like to read more about how you do it.

  4. Tried these at the weekend, loved them! I would maybe add another chilli but everyone has their own tastes…

  5. Ah, I suppose it depends on how spicy the chillies you have are. The ones I used had a real big kick so I couldn’t use too many!

    Glad you liked the recipe! Please give it a star rating, if you haven’t already! :)

  6. I love Thai fish cakes – although it would appear that my version (using bread instead of potato) isn’t all that authentic either… Nevermind, they’re still delicious!
    Happy cooking :)

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