This salmon fish cake recipe comes from the BBC Good Food website (again, I know!) and it's not only delicious but also incredibly versatile. It can be served with salad, vegetables, rice or noodles, it can be prepared in advance for a starter, or the Thai curry paste can be substituted for an Indian curry paste to serve with raita.
You'll need a food processor to blend the ingredients and the mixture will feel a bit wet when combined. It seems like it might fall apart in the frying pan without eggs, breadcrumbs or mashed potato to bind it together but it doesn't. I like to shape the mixture into six small fish cakes but two large ones would also work. Just make sure that they aren't too thick or they'll take longer to cook and the outsides will burn.
You don't need fancy salmon for this dish, the cheaper offcuts work well, and if you're like me and find it difficult to get through an entire jar of curry paste then portion it out into an old ice cube tray, cover and freeze to use later.
- 2 boneless, skinless salmon fillets roughly chopped (around 450g)
- 1 tbs Thai curry paste
- ½ thumb sized piece fresh ginger
- large bunch coriander
- ½ tsp soy sauce
- 1 tsp vegetable oil
- sweet chili sauce
- lemon wedges
- Place a frying pan over a low to medium heat and pour in a teaspoon of vegetable oil.
- Roughly chop the ginger and place into a food processor along with the coriander, soy sauce and Thai curry paste. Process briefly then add the salmon and blend until the ingredients have combined and no large pieces remain.
- Turn the mixture out into a bowl and shape into six small patties.
- Gently place the fish cakes into the frying pan and cook for around three minutes on each side until they turn golden brown and are cooked all the way through.
- Serve with sweet chilli dipping sauce and lemon wedges.