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from Missfire's cookbook

Spicy Thai Salmon Cakes




  • 2 shallots (thinly sliced)
  • 1-2 tsp red pepper flakes (dried red pepper flakes optional)
  • 2 kaffir lime (leaves thinly sliced or lime zest)
  • 112 tsp red curry paste (thai red curry paste plastic tubs in oriental food sections)
  • 1 egg
  • 12 tsp salt
  • 1 tsp sugar
  • 2 tbsp mayonnaise
  • 1 tsp cornstarch
  • 14 lb shrimp (raw, minced)
  • 1 lb salmon (boneless, steamed 15 minutes and flaked)
  • 1 tbsp fresh cilantro (chopped)
  • Directions
  • Preparation:
    1. Combine everything but salmon in food processor and process until smooth.
    2. Mix in salmon and cilantro.
    3. Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
    4. Dust patties with cornstarch on both sides.
    5. If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
    6. To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
    7. Quite nice served with Thai Sweet Chili Sauce on top

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    modified: 2012.04.13 | created: 2011.09.13

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