Spicy Salmon Cakes

Fish cakes are very similar to croquettes, they are mainly made of fish paste with variations of other ingredients added to form a patty. The adaptation of different ingredients depends largely on types of cuisines cooked with different types of fish used (normally white fish like cod, snapper, blue eye, bream or ling or oily fish like salmon and mackerel), mashed potato or flour, eggs or no eggs, bacon or ham, prawns, crab meats, herbs or spices and different types of vegetables used. Different culinary approaches, whether its steamed, boiled, stir-fried, pan fried, or deep fried, all produce distinct variations of fish cakes.

In Southeast Asia, fish cakes are commonly included as an ingredient in hotpots, soups, stir-fried with vegetables, noodles or rice, dim sum, or pan fried and even deep fried. Fish cakes are commonly served as appetizers, included as an ingredient in main meals and can even be eaten as a snack. For my gluten free spicy salmon cakes recipe, I am using salmon fish, combined with frozen peas, carrots and corns mix and seasoned with gluten free curry powder, ground paprika and served with a cucumber dipping sauce. This recipe is also dairy free, nut free, soy free and egg free. This spicy salmon cakes gives a nice tweak to the more traditional Thai fish cakes recipe. Check out my other fish cakes recipes: fish cakes with rice noodles, Thai salmon fish cakes and yong tau foo.

Conventionally, fish has long been a main dietary constituent of populations living near coastal regions and waterways. Salmon is no doubt the one of the utmost popular oily fish on our dining table, with credits to its fabulous flavour, nutritional and health benefits and great versatility for different cuisines and cooking methods. Salmon is an excellent source of omega-3 fatty acids, the “good” cholesterol, DHA and EPA, it is also rich in vitamins and essential minerals like vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B5 (pantothenic acid), vitamin B7 (biotin), vitamin B12, selenium, phosphorus, potassium, magnesium and iodine. Healthy benefits of salmon include may reduce risk of cardiovascular diseases, may improve mood and cognitive functions of the brain, aid in treatment of inflammatory joint disorders, may prevent cell damage, promote healthy skin, hair and nail, may reduce risk of cancers like colon, prostate and kidney cancers and help maintain insulin levels in the body. Its no wonder salmon is widely acknowledged as a superfood or healing food.

Spicy Salmon Cakes

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Category Thai

April 22, 2016

by Daphne Goh

Ingredients

• Rice bran oil for pan frying
• 1 kg (2.2Ib) skinless salmon fish fillets (tail part), cut into 5 cm pieces
• 500g frozen peas, carrots and corns mix
• 2 tablespoons gluten free curry powder
• 2 teaspoon ground paprika
• 2 tablespoons gluten free fish sauce
• 1 teaspoon salt
• 2 teaspoons stevia or raw brown sugar
• 1 teaspoon ground white pepper
• 1 tablespoon gluten free corn (maize) flour

For the Dipping Sauce:

• 2 medium Lebanese cucumber, seeded and diced into 1cm pieces
• ¼ cup fish sauce
• 2 tablespoons gluten free rice wine vinegar
• 3 tablespoons sweet chilli sauce
• 50ml lemon juice
• 1 teaspoon grated lemon zest
• 3 tablespoons stevia or raw brown sugar
• ¼ cup water

For the Garnish:

• 3 sprigs of coriander including stems, roughly tear into 1 to 2 cm lengthwise

Instructions

For the dipping sauce:

1. Add the sugar and ¼ cup water into a small pot and stir on low heat until the sugar has completely dissolved. Turn off the heat.
2. Then add in the fish sauce, rice wine vinegar, sweet chilli sauce and sugar, stir and mixed well. Set aside to cool.
3. Once the sauce has cooled, add in the lemon juice, lemon zest and all the Lebanese cucumber. Set aside in a medium bowl and garnish with coriander before serving.

For the fish cakes:

1. Place the salmon fish fillets into a food processor, and blend until you get a thick puree fish paste.
2. Transfer to a large bowl and add in the frozen peas, carrots and corns mix, curry powder, ground paprika, fish sauce, salt, ground white pepper and corn (maize) flour and combine and mix well. Using lightly greased hands roll the fish paste into 1½ inch round balls and place them on a large baking tray and gently flatten the fish balls slightly into thick patties with your fingers.
3. Heat up a non-stick frying pan, and pan fry the fish cakes for 2 minutes on each side or until fish cakes are lightly brown on low to medium heat. Fry the fish cakes in 4 batches. Drain the cooked fish cakes on crumpled kitchen paper towels.
4. Serve warm with dipping sauce.

Nutrition Facts

Spicy Salmon Cakes

Serves: 28 salmon cakes

Amount Per Serving:
Calories		102.37 kcal
% Daily Value*
Total Fat 3.0 g		4.6%
	Saturated Fat 0.65 g	3.3%
	Trans Fat 0.0 g
Cholesterol 17.86 mg		6%
Sodium 397.28 mg		16.6%
Total Carbohydrate 11.0 g		3.7%
	Dietary Fiber 2.62 g	10.5%
	Sugars 4.61 g
Protein 9.48 g

Vitamin A 19.39 %		Vitamin C 9.24 %
Calcium 3.18 %		Iron 5.9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Healthy gf Asian

Notes

Allergens: Fish and corns.

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dairy free,

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fish cake recipe,

fish recipe,

gluten free,

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Salmon fish cakes,

salmon recipe,

soy free,

Thai recipe

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