Thai-style Salmon Fish Cakes with Mango Salsa

It's been a long while since I bought my Morphy Richards hand blender and along I had received a recipe-limited cookbook. I did go through the recipes before but never did I bother to try them until the other day we had some salmon leftover. So I went back to the cookbook, which I remember featured a recipe that called for salmon, and decided to try it out without further ado! And as it is the mango season at the moment, I couldn't have ran into a better recipe!

This recipe is basically an east/west fusion, blended with thai herbs and flavours. If you are a little intimidated by the mango salsa because of the taste, I reassure you, you are going to love it! [ Just like my mother who was really reluctant to taste the mango salsa, I must say, she ended up eating everything, the dish was tip top clean!]

So let's get started!

Happy Cooking!

  • Hand blender (you can use your regular blender)
  • Kitchen Scale

  1. Fish Cakes:
  • 350g of cooked and mashed potato
  • 300g of salmon, cooked, skinned, boned and flaked
  • 2 spring onions, finely chopped
  • Handful of fresh coriander, finely chopped
  • Salt and pepper to taste
  • 2 beaten eggs
  • 50g of flour
  • 100g of fresh breadcrumbs
  • Vegetable oil for frying

    2.  Mango Salsa/Dressing
  • 1 Mango
  • Juice and zest of 3 limes
  • 1 clove of garlic, crushed
  • 1 red chilli, deseeded, and chopped
  • Handful of fresh coriander
  • 2 tbsp of Thai Fish Sauce
  • 50 ml of sunflower oil

  • Place the mashed potato, chopped coriander, spring onions, 1 beaten egg and flaked salmon in a small bowl. With the help of a fork mix well until bound together. 
  • Shape into cakes and chill until firm. 
  • Dip each cake in flour, then into remaining beaten egg and finally in the breadcrumbs. 
  • Heat vegetable oil in frying pan.
  • Gently fry fish cakes on each side for about 2-3 minutes until golden brown.

Mango Salsa/Dressing:
  • Peel and stone the mango.
  • Dice half of the mango. Place the remaining half in blender with chilli, garlic, lime, fish sauce and sunflower oil.
  • Blend together until creamy.
  • Add the chopped coriander and blend briefly to incorporate. 
  • Pour into serving bowl and throw in the other half diced mango.

Happy Snack-ing!

  • Like I said, I had only some salmon leftover, about 100g, so I halved the recipe which worked fine for me. 
  • The chilling time for me took about 30-45 minutes, and in the meanwhile I made the mango salsa.

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