You have to try these delicious Thai Fish Cakes with Vegetable Ribbons. Little bites of amazing Thai flavours.
For fast-food that’s deliciously moreish and healthy, these Thai fish cakes absolutely hit the spot.
Each one is a mouthful of Thai classic flavours – heaps of fresh coriander, red chillies, lemongrass and a hint of sweet brown sugar. The addition of a couple of fresh Kaffir lime leaves adds a whole new dimension of taste too. If you can’t get hold of fresh leaves, then use dried ones that have been soaked in hot water for about 10 minutes. If you can’t find dried, then substitute for the zest of one lime. There is nothing that really tastes quite like kaffir lime leaves, so the lime won’t exactly replace the flavour, but the fish cakes will still taste great.
I like to serve these lovely little morsels with a light chilli dip and some fresh vegetable ribbons I intended to include mango ribbons too, but my mangoes were just a little too ripe to peel strips from. I think courgette/zucchini ribbons or little strips of red pepper or spring onions would be great too.
If you want something a little more substantial than the veg ribbons, why not go for some matchstick fries? You could even sprinkle them with some salt, coriander and a bit of crushed garlic? Yum I’m definitely doing that. You’ll probably have a garlic haze around you for a day or two, but at least you’ll be safe from any passing vampires.
The Thai Salmon Fish Cake Recipe:
Thai Salmon Fish cakes
- 1 red chilli roughly chopped
- 1 lemongrass stalk outer leaves removed and inner white stalk chopped roughly (or use 2 tsp lemongrass paste)
- 2 tsp fish sauce
- 1 tsp brown sugar
- 1/2 tsp salt
- 1/2 tsp cumin
- 3 spring onions/scallions
- 2 cloves garlic peeled
- 2 cm piece ginger peeled and roughly chopped
- 250 g salmon skin removed
- Good handful of coriander
- 2 kaffir lime leaves
- 3 tbsp vegetable oil not as bad as it sounds - most of the oil will be left in the pan, as the fish cakes don't really absorb it
Chilli dipping sauce:
- 5 tsp caster sugar
- Juice of 1 lime
- 1 tsp fish sauce
- 1 red chilli chopped finely
- 2 medium carrots
- 1 regular cucumber
- 1 lime cut into wedges
- Place the chilli, garlic, lemongrass, fish sauce, brown sugar, salt, cumin, spring onions/scallions, garlic and ginger in a food processor. Pulse until fairly well combined. Add the salmon and pulse again for a few seconds. Finally add in the coriander and kaffir limes leaves and pulse until everything is mostly combined. It’s good to leave a little texture and colour, so don’t over pulse. Using a spoon, scoop out the fish mix and form in little balls in your hand – about the size of a walnut. Put on a plate, and place in the fridge for a few minutes to firm up a little whilst you prepare the vegetable ribbons and chilli dip.
- For the chilli dip, mix the sugar and lime juice until the sugar dissolves. Add in the fish sauce and the chopped chillies. Put to one side.
- For the vegetable ribbons, use a vegetable peeler remove the outer skin of the carrots. Then use your peeler to peel strips from both the carrot and the cucumber. You’ll need to stop before you get to the seeds in the centre of the cucumber though, or you’ll end up with some seriously squidgy ribbons on your hands.
- When you’re ready to cook the fish cakes, heat the oil in the pan. When hot, add in the fish cake balls and squash down a little with a spatula/fish slice. Cook for about a minute to a minute-and-a-half on each side, until golden brown.
- Serve the fish cakes with the vegetable ribbons and drizzle with a bit of the chilli dip.
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