If you like fish cakes, try our shrimp cakes with lemon aioli and salmon cakes with avocado tartar sauce. We keep this recipe simple, so you don’t need to pull out your food processor. The salmon is simply poached in a Thai-flavored coconut milk mixture, form it into patties, and then lightly pan-fry them until golden. We could say that the mango avocado salsa isn’t necessary, but we’d be lying. Its fresh, fruity taste is the perfect compliment and they’re really not the same without it. These Thai fish cakes are best enjoyed right away and they make a wonderfully easy light meal alongside our favorite coconut rice recipe.
We love that a Thai fish cake is full of fresh, colorful ingredients! They’re also much healthier than a deep-fried version from a Thai restaurant.
Here’s everything you need to make the tasty Thai fish cakes:
Salmon – our first choice for salmon is usually sockeye salmon but any variety of wild-caught salmon will work. Coconut milk – coconut milk is what we use to poach the salmon. You can use light coconut milk if you prefer. Thai red curry paste – we use Amoy or Mae Jin for all of our Thai curry recipes as they are both really flavourful without having a lot of heat. Garlic + ginger – this classic aromatic combo gives these fish cakes a boost of flavor. Sriracha – sriracha is optional if you like a bit of heat. Feel free to omit it for a less spicy (aka kid-friendly) fish cake version. Egg – egg works as a binder to help hold everything together. Breadcrumbs – any kind of fine breadcrumbs will work. If you’re using panko breadcrumbs, we’d recommend giving them a pulse in your blender or food processor a few times. Use gluten-free bread crumbs if needed. All-purpose flour – we use all-purpose flour, but you can use a 1:1 gluten-free flour blend to keep these cakes entirely gluten-free. Coconut oil – we love the coconut flavor this adds to the fish cakes. You can also use a neutral-flavored oil like avocado or canola.
What you need for the mango avocado salsa
Mango – any variety of mango will work but we usually go for the sweet yellow-skinned ataulfo mangoes when they’re in season. Avocado, red bell pepper, red onion – creamy ripe avocado, crunchy red bell pepper, and sweet yet pungent red onion make a delicious mix of flavors. Cilantro – fresh coriander leaves add a pop of green color and fresh bright flavor. Fresh lime juice – fresh lime juice is best! We also like to include some lime zest for an extra pop of flavor. Sea salt
These Thai fish cakes can be enjoyed with the mango avocado salsa as an appetizer, but they’re easily turned into a meal with some rice. While you’re at it, make a double batch and tuck the leftovers into lunch boxes the next day!
They pair naturally with other Thai-inspired foods like Thai chicken peanut noodles, Thai peanut curry, or a bowl of coconut Thai borscht. And they go really well with a simple cucumber salad or sauteed green beans!
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
