Thai salmon fish cakes
These Thai-inspired salmon fish cakes are packed with bold flavors from lemongrass and curry paste. Paired with a crisp, tangy salad, they make a quick and delicious dinner option.
Updated : 22 June, 2025
Easy
About 20 min.
Ingredients
600 grams
Salmon fillet
1
Eggs
1
Lemongrass
For the fish cakes
2 teaspoon
Curry paste
1 tablespoon
Fish sauce
100 grams
Green beans
2 tablespoon
Sunflower oil
to taste
Salt
to taste
Ground black pepper
For the salad
200 grams
Carrot
200 grams
Cucumber
0.5
Red onion
12
Radish
small handful
Cilantro, coriander
60 grams
Lettuce leaves
1 tablespoon
White wine vinegar
1 tablespoon
Soy sauce
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Mash lemongrass in pestle and mortar until fine paste, chop it in food processor or use already made lemongrass paste.
Finely slice green beans.
Step 2
Place the salmon, egg, lemongrass, curry paste, fish sauce into a food processor. Season with salt and pepper, then pulse until the mixture binds but still retains some texture. Transfer to a bowl, stir in the sliced beans, cover, and refrigerate until ready to cook.
Step 3
Shape the mixture into eight equal patties. Heat a large pan over medium heat and lightly spray with oil. Cook four fish cakes at a time, flattening slightly, for 2-3 minutes on each side or until cooked through. Set aside on kitchen paper and repeat with the remaining batch.
Step 4
Combine all salad ingredients in a large bowl, toss with rice vinegar and soy sauce, then divide among plates. Serve with two fish cakes and half a lime per portion. Enjoy immediately.