Thai fishcakes
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Serves:     people
Notes from Anna

A lighter take on traditional fish cakes bursting with zingy flavours. You can make these in next to no time and then chill them until you are ready to cook.

If you don't have kaffir lime leaves, just add the grated zest of 1 lime and a dash of lime juice instead.



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  1. Rinse the salmon and pat dry with kitchen paper. Cut into strips and then cut each strip into very small cubes.
  2. Wash and finely chop the white part of the spring onions. Wash and finely chop the kaffir lime leaves.
  3. Wash the chilli, deseed and finely chop it.
  4. Put all the chopped ingredients into a bowl. Add the breadcrumbs, mayonnaise and fish sauce and mix thoroughly. Chill the salmon mixture for 15 minutes.
  5. Remove the mixture from the fridge and divide it into 4 portions, each the size of a small apple. Flatten each into a patty.
  6. Dust the patties with flour.
  7. Heat some groundnut oil in a frying pan. When hot, add the patties and fry for 4 minutes on each side.
  8. Lift out of the frying pan and place on kitchen towel to drain the excess oil. Serve hot.

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