Wild Salmon Thai Fishcakes with Mango Salsa
Recipe type: Starter/Mains
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 12 fishcakes
Lovely light summer starter or suitable for a main course served with brown rice and salad. You can make these up to a day ahead of schedule, once you've moulded the fishcake patties wrap with clingfilm and refrigerate until required.
  • Thai Fishcakes
  • 3 tbs coconut oil
  • 1 tbsp coriander seeds, roughly crushed
  • ⅘ skinless fillets of wild salmon (approx 750g)
  • 2 knobs fresh root ginger, peeled
  • 1-2 red chillies, (remove seeds if you don't like too much heat, halve
  • 2 stalks lemongrass, outer layer removed and halved
  • 4 garlic cloves, peeled
  • Large handful of fresh coriander inc stems
  • juice and rind of 1 lime
  • 1 teaspoon turmeric
  • Mango Salsa:
  • 2 ripe mangos, diced
  • 1 small red pepper, chopped
  • ½ cup chopped red onion
  • ¼ cup fresh coriander , chopped
  • 1 jalapeño, seeded and minced
  • 1 large lime, juiced (about ¼ cup lime juice)
  • ⅛ to ¼ teaspoon salt, to taste
  1. Preheat oven to 375F/190C
  2. Heat 1tbs coconut oil in a frying pan and toast the coriander seeds for 1 -2 mins.
  3. Put all ingredients, including the toasted seeds, except the salmon into a blender and whizz till you have a coarse paste
  4. Add the diced salmon and whizz briefly to combine
  5. Using two soup spoons or your hands mould into golf ball sized patties.
  6. Heat the remaining 2tbs coconut oil in a shallow frying pan.
  7. Once hot brown the fish cakes on either side before transferring to the preheated oven for 10-15 minutes, till cooked through.
  8. Serve with lime cheeks, asian salad and a sweet mango salsa
Recipe by HEALTHY-CHEF at http://healthy-chef.co.uk/wild-salmon-thai-fishcakes/