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Thai salmon fish cakes with cucumber salad
Posted 28 September 2018
As the weather warms up, we reach for light and fresh meals. Callum and Themis from Sprout Cooking School have put together this delicious and light recipe for Thai salmon fish cakes with cucumber salad, perfect for the warmer weather.
- 600g salmon fillets, skin off, roughly chopped
- 1 tablespoon fish sauce, plus 1 tablespoon extra
- 2 eggs
- ½ teaspoon ground white pepper
- 1 cup panko breadcrumbs
- 4 spring onions, finely sliced
- Juice of a lemon
- 1 tablespoon brown sugar
- 2 Lebanese cucumbers
- 4 stalks celery, sliced as thinly as possible
- 4 radishes, thinly sliced
- ½ bunch Thai basil, leaves picked (or substitute for mint)
- 2 tablespoons olive oil
- ½ bunch coriander, leaves picked, stems sliced
Combine salmon, 1 tablespoon fish sauce, coriander stems, eggs and pepper in a food processor. Blend until just combined. Stir in the breadcrumbs and half the spring onions. Set aside.
Combine lemon juice, brown sugar and remaining fish sauce in a large bowl. Use a vegetable peeler to shave the cucumber into thin wide strips. Add to the dressing bowl along with celery, radishes, Thai basil, coriander leaves and remaining spring onions.
Heat a large heavy-based frying pan over medium-high heat. Add olive oil, then divide salmon mixture into 8 equal sized fish cakes. Cook for 2 minutes or until golden brown, then carefully turn over with an egg slide, cook a further 30 seconds until just cooked through. Remove from pan and divide between serving plates. Serve fish cakes with cucumber salad.
Fresh and tinned salmon are both great sources of Omega-3 fatty acids which are important for healthy heart, eye and brain function. This recipe lends itself well to either fresh or tinned salmon and makes a great lunch or dinner!