Thai Salmon Cakes
Not your traditional salmon cakes-this delicious Thai inspired version is just as at home as a weekday meal or as dinner party fare.
- 3/4 pound fresh salmon, skinned and deboned and cut into small chunks
- 1 egg
- 3/4 cup carrots, shredded
- 3 scallions, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Zest from 1 lime
- Juice from 1/2 lime (reserve other half to slice and serve with the cakes)
- 1 1/2 teaspoons red curry paste
- 1 1/2 cups coarse bread crumbs, (such as Panko), divided
- Ponzu sauce for dipping
- 2 tablespoons chopped peanuts, optional
- Preheat oven to 425 degrees F. Oil a baking sheet.
- In a food processor, pulse the salmon chunks until almost pureed. In a large bowl, mix the salmon with the egg, carrots, scallions, basil, cilantro, soy sauce, honey, lime zest and juice, curry paste, and 1 cup of bread crumbs. Divide the salmon mixture evenly and shape into 6 to 8 patties. Coat each cake in bread crumbs and place on the baking sheet. Bake for 20 to 25 minutes, turning after 10 minutes in order to brown both sides.
Serve these fish cakes with Ponzu sauce, lime wedges, chopped peanuts, and Siracha sauce (for those who like it hot!). Hot and sour soup, papaya salad, sticky rice with mango and coconut or tapioca pudding all go well with this recipe.
Calories: 218, Fat: 6 g, Cholesterol: 67 mg, Sodium: 562 mg, Carbohydrate: 25 g, Dietary Fiber: 1 g, Protein: 16 g