Thai Style Salmon Fishcakes
4 garlic cloves
400g salmon mince
½ t finely ground pepper
4 kaffir lime leaves, stems removed, finely chopped
2 T fish sauce
2 T cornflour
1 t brown sugar
Vegetable oil for deep-frying
- Use a mortar and pestle to pound the garlic to a fine paste. Transfer the garlic to a large bowl.
- Place the salmon mince in the bowl with the garlic. Add the pepper, kaffir lime leaves, egg, fish sauce, cornflour and brown sugar. Mix well. Use your hands to ‘slap’ the mixture against the side of the bowl.
- Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, use your hands to scoop up roughly heaped tablespoons of the salmon mixture and carefully drop into the oil. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan). Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel. Serve with a sweet chilli dipping sauce.
Makes around 20.
Recipe adapted from Marion’s Kitchen.