Thai Salmon Fish cakes | Recipe Cart
Thai salmon fish cakes with vegetable ribbons and fresh chilli dipping sauce. A delicious summer dinner. Ready in 20 minutes.
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Cooking tools:
- Food processor
- Peeler
- Skillet
- Spatula
- Spoon
- Plate
- Refrigerator
- Mixing bowl
- Stove
- Cutting board
- Chef's knife
- Measuring spoon
- Serving platter
- Kitchen timer
Ingredients
- 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 (roughly chopped)
- 2 cloves garlic (peeled)
- 2 cm piece ginger (peeled and roughly chopped)
- 2 salmon fillets (bones and skin removed)
- 1/2 packed cup (25g) fresh coriander/cilantro
- 2 kaffir lime leaves (*See note)
- 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)
- 5 tsp caster sugar
- Juice of 1 lime
- 1 tsp fish sauce
- 1 red chilli (chopped finely)
- 2 medium carrots
- 1 cucumber
- 1 lime cut into wedges
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