Fish cakes - Thai salmon
Preparation time:
Makes: 40
Recipe highlights Serves: 40
- Good source of calcium
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Gluten free
- Nut free
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Ingredients
- 2 200g cans pink salmon, drained
2 eggs, beaten
2 teaspoons chillies, seeds removed, chopped (optional)
4 tablespoons coriander, chopped
4 tablespoons coconut, finely shredded
1 teaspoon five spice powder
2 kaffir lime leaf, sliced thinly (optional)
2 teaspoons fish sauce
4 spring onions, chopped
2 tablespoons canola oil, for frying
Cooking method
-
1. Remove any large bones from salmon.
2. Process all ingredients (apart from oil) in food processor until smooth.
3. Refrigerate the fish mixture for 15 minutes for easier handling.
4. Form the mixture into small cakes.
5. Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 143.25g | 100.00g |
| Energy (kJ) | 1273.66kJ | 889.11kJ |
| Protein (g) | 25.69g | 17.93g |
| Total fat (g) | 22.14g | 15.46g |
| - Saturated fat (g) | 6.79g | 4.74g |
| - Polyunsaturated fat (g) | 4.72g | 3.29g |
| - Monounsaturated fat (g) | 9.38g | 6.55g |
| Cholesterol (mg) | 171.75mg | 119.90mg |
| Carbohydrate-available (g) | 0.61g | 0.43g |
| CarbohydrateSE (g) | 0.61g | 0.43g |
| - Sugars (g) | 0.59g | 0.41g |
| Water (g) | 91.30g | 63.73g |
| Dietary fibre (g) | 0.92g | 0.64g |
| Thiamin (mg) | 0.04mg | 0.03mg |
| Riboflavin (mg) | 0.36mg | 0.25mg |
| Niacin (mg) | 4.83mg | 3.37mg |
| Niacin equivalents (mg) | 10.90mg | 7.61mg |
| Vitamin C (mg) | 0.00mg | 0.00mg |
| Total folate (ug) | 26.88ug | 18.77ug |
| Total vitamin A equivalents (ug) | 57.21ug | 39.94ug |
| Retinol (ug) | 57.00ug | 39.79ug |
| Beta carotene equivalents (ug) | 1.25ug | 0.87ug |
| Sodium (mg) | 373.39mg | 260.65mg |
| Potassium (mg) | 361.77mg | 252.54mg |
| Magnesium (mg) | 39.46mg | 27.55mg |
| Calcium (mg) | 321.54mg | 224.46mg |
| Phosphorus (mg) | 288.23mg | 201.21mg |
| Iron (mg) | 1.61mg | 1.13mg |
| Zinc (mg) | 1.44mg | 1.00mg |
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Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Thai salmon cakes
Recipe publication date on: 07/23/2003
Last reviewed on: 11/06/2015
