Thai Salmon Fish Cakes

A quick summer special this is a healthy treat that can be served up on a BBQ. A couple of cold brews and a salad, nothing better.


3 salmon steaks (or approx 600gm), skin removed
100ml cream
220gm tin water chestnuts, drained and roughly chopped
1 cup coriander leaves, chopped
3 tbsp bread crumbs
1 tsp fish sauce
½ tsp sesame oil
1 small red chilli (optional)
1 lime to serve


Preheat oven to 180ºC. In a blender blitz together all ingredients except water chestnuts and half the coriander.

The mixture should be malleable if not add more breadcrumbs to thicken. Add water chestnuts to mixture.

Pat the mixture in to 4 cakes. In a hot pan with a splash of vegetable oil, fry the cakes until they are browned. Move to oven and cook for 15 minutes.

Serve with rice, lime wedges and remaining fresh coriander.

Cooking Time

30 minutes

Preparation Time

15 minutes