Description
Delicious Thai fish cakes featuring fresh salmon, lemongrass, and spices.
Ingredients
- 1 lemongrass stalk (20g)
- 6 cm ginger (20g)
- 15g coriander
- 500g salmon fillets
- 4 tsp chili jam
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Smash and mince the lemongrass and ginger, then set aside some chopped coriander for garnish.
- Chop salmon into chunky pieces and purée half, then mix with the minced herbs and seasonings until thoroughly combined.
- Shape the mixture into four patties and chill in the fridge if possible.
- Heat olive oil in a pan over medium heat and fry each patty for about two minutes on each side until golden brown.
- Add a splash of water and stir in the chili jam to create a zesty sauce.
- Serve hot, garnished with fresh coriander leaves.
Notes
Chill the salmon mixture before shaping the patties for better consistency. Use a wet hand if the mixture is sticky.
