A couple of years ago I went on a Thai cookery course which really inspired me. That’s where I learnt to make these fishcakes which are so tasty yet very simple and quick to cook. Lemongrass has been recently tested and found to be low FODMAP, which is good news as it is an essential ingredient to get the authentic Thai flavour. I really enjoy the fresh, zingy, hot, sweet and sour flavour of the dipping sauce which goes so well with the fishcakes. You could serve these as a starter or light lunch or alternatively have them as part of a main meal, perhaps with potato wedges and salad.
For more fish based meals, have a look at my low FODMAP fish recipe section.
Thai Salmon Fishcakes
Author: Louisa Reid
Recipe type: Light meal
: Low FODMAP
Prep time:
Cook time:
Total time:
Serves: 2
Easy to make fishcakes filled with Thai flavours
Ingredients
- Thai Salmon Fishcake Ingredients
- ........................................................................
- 300g skinless, boneless, salmon fillets cut into chunks
- 1 stick of lemongrass, finely chopped
- 1 small red chilli, de-seeded and finely chopped
- 2 teaspoons Thai fish sauce
- Grated zest of 1 lime
- A handful of fresh coriander, finely chopped
- A little cornflour for dusting
- 2-3 tablespoons vegetable oil
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- Dipping Sauce Ingredients
- 1 small red chilli, de-seeded and finely chopped
- 30ml Thai fish sauce
- 45ml freshly squeezed lime juice (approximately 2 limes)
- 1 tablespoons palm sugar
- 1 tablespoon coriander, finely chopped
- 1 tablespoon mint, finely chopped
- Green tops of 2 spring onions finely chopped
Instructions
- To make the fishcakes place the salmon in a food processor and pulse a few times then add the lemongrass, chilli, fish sauce and lime zest and pulse again several times until all the ingredients are combined together (if you don't have a food processor you can place the salmon on a chopping board and using a sharp knife keep chopping it until you have very small pieces of salmon that have become quite sticky then chop in the remaining ingredients as above ensuring they are thoroughly mixed through).
- Divide the mixture into 10 balls then flatten into round disc shapes, dusting them with a bit of cornflour as you make them which should stop them from becoming too sticky
- Heat the oil in a frying pan on a medium heat then cook the fishcakes for approximately 2 minutes on each side until golden brown (they will need to be cooked in 2 batches)
- To make the dipping sauce simply combine all the ingredients in a small bowl and serve alongside the fishcakes
This sounds lovely and really tasty. Thank you for sharing this.
Simon
It’s a great recipe, hope you enjoy it!
These Thai Salmon Fishcakes are lovely!
Really fresh and zingy as promised!
I didn’t add or take away anything, just enjoyed as the recipe said.
They were also really nice cold, so I had half cold with a salad the after I made them.
Thank you Louisa.
Thanks for the feedback Anne-Marie, these are very popular in my house!!