For fast-food that’s deliciously moreish and pretty nutritious too, these Thai fish cakes absolutely hit the spot. Each one is a mouthful of Thai classic flavours – heaps of fresh coriander (cilantro), red chillies, lemongrass and a hint of sweet brown sugar. Start by adding the chilli, lemongrass, fish sauce, brown sugar, salt, cumin, spring onions/scallions, garlic and ginger to a food processor. Pulse until well combined. Add the salmon fillets and pulse again until well mixed. Then add the coriander and kaffir lime leaves. Pulse again until combined. Shape the mixture into 10 walnut-sized balls and refrigerate for a few minutes whilst you make the chilli dip. To make the chilli dip, add sugar, lime juice, fish sauce and a finely chopped fresh chilli to a small bowl and mix together. Use a vegetable peeler to peel strips of carrot and cucumber. Then heat some oil in a pan and fry the fish cakes, squashing them down a little whilst they’re cooking. They only take a few minutes to cook. Serve the Thai salmon fish cakes with the vegetable ribbons and a drizzle of the chilli dip.
What can I serve with Thai fish cakes?
If you want something a little more substantial than the vegetable ribbons, why not try:
These matchstick fries! You could even sprinkle them with some salt, coriander and a bit of crushed garlic. Yum I’m definitely doing that. Special fried rice or Indonesian fried rice Kway Teow On top of this bowl of vegetable bibimbap Rainbow noodle salad or this nutty noodle salad Thai sweet potato skins or how about this Thai cauliflower rice salad from Ana at The Awesome Green. I’m loving the addition of mango and coconut milk in there.
More Thai food inspiration:
Thai chicken salad with peanut dressing Yellow Thai fish curry Thai red chicken curry (homemade sauce) Skinny Thai green curry (homemade sauce) Thai fish burgers Thai style peanut pork Thai prawns with coriander (cilantro) cauliflower rice
Can I freeze Thai fish cakes?
I believe these fish cakes taste better when cooked fresh, as the salmon is lovely and tender when eaten right away. However, you can freeze them and they’ll still taste REALLY good. Cook the fish cakes first, then cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in the oven at 180C/350F for approx 10 minutes, until piping hot throughout.
Can I swap out the salmon for something else?
Yes, you can swap out the salmon for trout or pretty much an type of firm white fish (such as cod, pollock or haddock)
I don’t like fish - can I use meat instead?
Yes - replace the fish with minced chicken or turkey for a meaty version.
Can I make Thai fish cakes gluten free?
Fish sauce and shrimp paste are usually gluten free, but it’s best to check the brand you’re using. Everything else in the recipe is gluten free.
The Thai Salmon Fish Cake Recipe:
This post was first published in July 2014. Updated June 2019 with new photos, step by step photos, tips and serving suggestions. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
