Print Recipe

Thai-style Salmon Fishcakes

Servings: 8


  • 400 gram canned salmon
  • 1/2 cup fresh coriander
  • 1 stalk lemongrass chopped
  • 2 tspn lemon or lime juice
  • 2 tbsp thai red curry paste
  • 2 thai green chilli chopped
  • 2 birds eye chilli chopped
  • 3 tbsp bread crumbs
  • 200 gram potato cooked and mashed
  • 1 tspn fish sauce
  • 3 tbsp light olive oil for frying


  • Boil the potato in some cold water until soft, drain and mash. Bruise the lemongrass stalk with a heavy knife, trim the root end and discard the tough outer leaves and chop
  • Add all the ingredients, including the potato and lemongrass, into a food processor and whiz until it all comes together and it's a smooth dough like consistency
  • Divide the mixture into 8 balls, flatten in the palms of your hand into little patties. Refrigerate for half an hour
  • Heat the oil in a pan and shallow fry the fishcakes on medium heat until golden brown