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BLK-thai-salmon-fishcakes

RECIPE: Thai Salmon Fish Cakes & Cucumber Salad

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These flavoursome fish cakes make for a great lunch or light dinner. Salmon is a true superfood, it is a rich source of anti-inflammatory omega 3 fatty acids and tryptophan – an amino acid which is essential for the production of serotonin (aka the happy hormone!)

These flavoursome fish cakes make for a great lunch or light dinner. Salmon is a true superfood, it is a rich source of anti-inflammatory omega 3 fatty acids and tryptophan – an amino acid which is essential for the production of serotonin (aka the happy hormone!) The majority of serotonin is produced in our gut. Eating a wide range of plant foods can help support good gut health, as it ensures a more varied gut bacteria, resulting in a healthier gut microbiome. Experimenting with different vegetables like these bean sprouts is an easy way to add variety, promote gut health and assist serotonin production.

Serves - 4
Prep time - 15 minutes
Cook time - 15 minutes
Gluten Free, Nut Free, Dairy Free

Ingredients

  • 500g skinless salmon fillets, finely chopped
  • 3cm piece ginger, finely chopped
  • 2 spring onions, thinly sliced
  • 1 tbsp fish sauce
  • ½ cup coriander leaves, roughly chopped
  • 1 red chilli, thinly sliced
  • 1 lime, zested and juiced
  • 1 egg, lightly beaten
  • ½ cup gluten-free breadcrumbs
  • 2 cucumbers, thinly sliced lengthways
  • 2 cups bean sprouts
  • 1 tbsp soy sauce
  • 2 tsp extra virgin olive oil

How to make

  1. Place the salmon, ginger, spring onions, coriander, fish sauce, half the chilli and lime zest in a large mixing bowl. Mix to combine, add egg and breadcrumbs. Mix and season with pepper.
  2. Using clean, wet hands. Shape the mixture into 12 evenly sized patties. Refrigerate for 30 minutes to firm.
  3. Meanwhile, prepare the cucumber salad by combining the cucumber, bean sprouts, remaining chilli, lime juice and soy sauce in a medium mixing bowl. Toss to combine.
  4. Heat olive oil in a large frypan over moderate heat. Add patties and cook for two minutes either side, or until the edges are crispy and golden. To serve, divide the cucumber salad amongst four plates and top each plate with three fish cakes.

Notes

Store leftover salmon fish cakes can be stored in an airtight container in a refrigerator for up to three days.  

 

Nutritional information

Kilojoules 1465kJ Protein 29.4g
Carbohydrates, total
- sugars, total
11.8g
4.1 g
Fat, total
- saturated fat
20.7 g
4.0 g
Sodium 145 mg
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