Thai Style Salmon Fishcakes

Thai Style Salmon Fishcakes

Serves 3

These fishcakes are super speedy to make & very affordable. Research has also found that Wild Alaskan salmon contains higher levels of omega-3 fatty acids than farmed salmon.


1 can wild Alaskan salmon (drained & flaked)

1 green chilli (finely chopped)

1 clove of garlic (crushed)

1 thumb of fresh ginger (grated)

1 large courgette (grated & liquid squeezed out)

1 egg (beaten)

Juice of 1 lime

Salt & freshly ground pepper

Panko breadcrumbs (optional)


Mix all the ingredients together in a large bowl (make sure you squeeze the courgettes or the fishcakes may be soggy!).

Shape handfuls of the mixture into patties. If wheat is not a problem for you, sprinkle some panko breadcrumbs on a plate and roll the patties over until well coated.

Heat some oil in a large frying pan. Gently fry the patties on both sides until golden.

Serve with a large garden salad, sweet potato fries or mash and extra wedges of lime on the side.

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