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–+ servings
Thai Salmon Patties

Thai Salmon Patties

Discover the magic of Thai Salmon Patties with bold flavors and simple steps. Perfect for weeknight meals or entertaining guests effortlessly.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 red chili roughly chopped
  • 2 garlic cloves peeled
  • 1 stalk lemongrass outer leaves removed and inner white part roughly chopped or 2 tsp lemongrass paste
  • 2 tsp fish sauce
  • 1 tsp brown sugar
  • a pinch salt
  • a pinch cumin
  • 3 green onions roughly chopped
  • 2 cm ginger peeled and roughly chopped
  • 2 salmon fillets boneless and skinless
  • 25 g fresh cilantro
  • 2 kaffir lime leaves optional
  • 3 tbsp vegetable oil

Equipment

  • Food processor
  • Large skillet
  • Vegetable peeler
  • Mixing bowls
  • Sharp knife and cutting board

Method
 

  1. In a food processor, pulse the red chili, garlic, lemongrass, fish sauce, brown sugar, salt, cumin, green onions, and ginger until finely chopped and well combined.
  2. Add the salmon fillets and pulse until broken down but not a paste, then add cilantro and kaffir lime leaves, pulsing to incorporate.
  3. Shape the salmon mixture into small balls, about the size of a walnut, and chill them in the fridge for a few minutes.
  4. In a small bowl, whisk together the sugar and lime juice until dissolved, add fish sauce and chopped red chili, and mix.
  5. Using a vegetable peeler, shave the carrots and cucumber into thin ribbons.
  6. Heat vegetable oil in a skillet over medium-high heat, then place the chilled salmon balls in the pan and flatten them slightly. Cook for 1-1.5 minutes per side until golden brown.
  7. Serve the cooked Thai Salmon Patties on a platter with vegetable ribbons and lime wedges, drizzled with spicy sauce or served on the side.

Nutrition

Calories: 210kcalCarbohydrates: 12gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 320mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

If you're unable to find kaffir lime leaves, use grated lime zest for a citrusy kick. For less spice, remove seeds from the red chili. You can substitute salmon with cod or tilapia if needed. The patties can be prepared ahead of time and stored separately in the fridge before cooking. If you have leftovers, store the patties and sauce separately in airtight containers in the fridge for up to two days. Reheat gently to retain crispiness.
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