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Thai Salmon Cakes
Thai Salmon Cakes made with fresh salmon, sweet thai chili sauce, ginger and fish sauce!
Ingredients
- 1 pound fresh salmon, (you can used canned in a pinch or leftover salmon)
- 2 green onions, white parts only
- 1 large egg
- 1 cup panko breadcrumbs
- 1 teaspoon fish sauce
- 3 tablespoons mayonaisse
- 1/4 cup sweet thai chili
- 3/4 teaspoon ginger, minced
- 3/4 teaspoon garlic, minced
- oil, for cooking
- sesame seeds for garnish, if desired
- green onions for garnish, if desired
- sweet thai chili sauce for dipping
Instructions
- Preheat oven to 425 degrees. Place the salmon on a baking sheet and cook for 10-15 minutes until the salmon is cooked through.
- When the salmon is cool flake with a fork and set aside.
- Add green onions, egg, panko breadcrumbs, fish sauce, mayonnaise, sweet thai chili, ginger, garlic and flaked salmon to a large bowl. Mix until combined. Make sure not to over mix.
- Form into 1/2 inch patties.
- Heat 1 tablespoon of oil in a large skillet. Working in batches add the salmon cakes and cook until browned on both sides and crispy, 2-3 minutes per side.
- Serve immediately with sweet thai chili sauce for dipping and sesame seeds and green onions for garnish, if desired.
Nutrition Information
Calories: 311kcalCarbohydrates: 12gProtein: 26gFat: 17gSaturated Fat: 3gCholesterol: 108mgSodium: 361mgPotassium: 617mgFiber: 1gSugar: 1gVitamin A: 165IUVitamin C: 1mgCalcium: 52mgIron: 2mg