Description
Golden, crispy Thai fish cakes made with fresh salmon, lemongrass, and ginger, perfect for a delightful meal.
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, setting aside a small handful of coriander for garnish.
- Chop the salmon fillets into a mix of chunky pieces and a smooth purée.
- Combine salmon, minced lemongrass, ginger, and coriander in a bowl. Season with salt and pepper; mix well.
- Shape the mixture into four equal patties, pressing firmly to hold together. Chill if needed.
- Heat olive oil in a frying pan over medium heat and cook each patty for about two minutes on each side until golden brown.
- Add a splash of water and chili jam to the pan; stir to create a sauce.
- Serve hot, garnished with reserved coriander leaves.
Notes
Use the freshest ingredients for the best flavor. Chill patties if made ahead to maintain shape during frying.
