Thai Salmon Patties Recipes

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SPICY THAI SALMON CAKES

I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.

Provided by Comedie

Categories     Thai

Time 40m

Yield 10-12 cakes, 4-6 serving(s)

Number Of Ingredients 12



Spicy Thai Salmon Cakes image

Steps:

  • Combine everything but salmon in food processor and process until smooth.
  • Mix in salmon and cilantro.
  • Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
  • Dust patties with cornstarch on both sides.
  • If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
  • To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
  • Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

2 shallots, thinly sliced
1 -2 teaspoon dried red pepper flakes (optional)
2 kaffir lime leaves, thinly sliced (or lime zest)
1 1/2 teaspoons Thai red curry paste (plastic tubs in oriental food sections)
1 egg
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons mayonnaise
1 teaspoon cornstarch
1/4 lb raw shrimp, minced
1 lb boneless salmon, steamed 15 minutes and flaked
1 tablespoon fresh cilantro, chopped

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