Dive Into Deliciousness
Ever craved something that’s crispy on the outside and tender on the inside? These Thai Salmon Cakes are that perfect bite you didn’t know you needed! With a unique blend of Asian flavors, they make for a quick, satisfying meal that’s sure to impress. Whip ‘em up in no time, and you’ll understand why they keep popping up on everyone’s feed.
Why Make This Recipe
Why should you drop everything and make these? Well, let’s break it down:
- Easy Cleanup: Toss everything in one bowl, and you’re halfway to dinner. What’s not to love?
- Family-Friendly: Who doesn’t want a meal that even the kids will gobble up? Trust me, they’ll be asking for more!
- Bold Flavors: Packed with zesty lime and a hint of spice, these cakes will have your taste buds doing a happy dance.
Ingredients
You don’t need fancy stuff — just these basics!
- 1 pound salmon, cooked and flaked
- 1/2 cup cooked rice or quinoa
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon red curry paste
- 1 egg, beaten
- 1/2 cup almond flour (or breadcrumbs)
- Salt and pepper to taste
- Oil for frying
- Sweet chili sauce for serving
Directions
Ready to cook? Let’s make it happen in simple steps!
- In a large bowl, mix together the flaked salmon, cooked rice or quinoa, green onions, cilantro, fish sauce, lime juice, red curry paste, and beaten egg until well combined.
- Season generously with salt and pepper.
- Stir in the almond flour (or breadcrumbs) until the mixture holds together.
- Form the mixture into patties.
- Heat oil in a skillet over medium heat.
- Once hot, add the salmon cakes and cook until golden brown on both sides (about 4–5 minutes per side).
- Remove from heat and drain on paper towels.
- Serve warm with sweet chili sauce.
How to Make Thai Salmon Cakes (Overview)
Now that you’ve gotten your hands a little sticky, here’s a quick rundown of making these beauties:
- Mix everything together—no need for a culinary degree here!
- Get your pan sizzling; it’s time for some frying magic.
- Flip wisely. You want that perfect golden crust, not a salmon disaster. Pro tip: Don’t leave them unattended!
- Pair with that sweet chili sauce, and voilà! Dinner is served.
How to Serve Thai Salmon Cakes
Plating up these cakes is as easy as pie (or cake!). Stack them high on a colorful plate, drizzle with sweet chili sauce, and add a splash of fresh herbs for color. Imagine biting into a crispy cake with the aroma of citrusy lime and fragrant herbs wafting through the air—the perfect treat for any occasion!
How to Store Thai Salmon Cakes
Got leftovers? No problem! These salmon cakes keep well in the fridge for 2-3 days. Or, if you want to keep them even longer, freeze them for up to 3 months. Just ensure you cool them fully before packaging! For reheating, pop them in the oven or skillet—microwaving may leave them a bit soggy, and nobody wants soggy salmon.
Tips to Make Thai Salmon Cakes
Want to up your game? Consider these tips:
- Texture Matters: Ensure the mixture holds together without being too dry—or they’ll fall apart while frying.
- Ingredient Swaps: Out of fish sauce? Soy sauce works in a pinch (but shhh, don’t tell the purists!).
- Add Crunch: For an extra layer of texture, toss in some diced bell peppers or corn!
Variation
Feeling adventurous? Try these ideas:
- Spicy Twist: Add more red curry paste or a dash of sriracha for heat.
- Vegan Version: Swap the salmon with mashed chickpeas for a plant-based twist.
- Different Flavors: Mix in chopped mushrooms or zucchini to change it up!
FAQs
Can I use canned salmon instead of cooked salmon?
Absolutely! Just drain it well and flake it before mixing.
What can I serve as a side dish with these cakes?
They pair beautifully with a crisp green salad or some steamed vegetables.
Can I make the mixture ahead of time?
Yep! Just prepare the mixture, cover it, and store it in the fridge for up to 24 hours before cooking.
Now go ahead and impress your friends and family with these easy-to-make Thai Salmon Cakes! Trust me, you’ll have everyone asking for the recipe!
📌 Pin this recipe for your next cozy dinner night!
Thai Salmon Cakes
Ingredients
Method
- In a large bowl, mix together the flaked salmon, cooked rice or quinoa, green onions, cilantro, fish sauce, lime juice, red curry paste, and beaten egg until well combined.
- Season generously with salt and pepper.
- Stir in the almond flour (or breadcrumbs) until the mixture holds together.
- Form the mixture into patties.
- Heat oil in a skillet over medium heat.
- Once hot, add the salmon cakes and cook until golden brown on both sides (about 4–5 minutes per side).
- Remove from heat and drain on paper towels.
- Serve warm with sweet chili sauce.