Spicy Salmon Cakes
These aromatic spicy salmon cakes are seasoned with curry powder, ground paprika and served with a cucumber dipping sauce.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 28 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Rice bran oil (for pan frying)
- 1 kg skinless salmon fish fillets ((tail part) cut into 2 inch pieces)
- 500 g frozen peas, carrots and corns mix
- 2 tablespoons gluten free curry powder
- 2 teaspoon ground paprika
- 2 tablespoons gluten free fish sauce
- 1 teaspoon salt
- 2 teaspoons stevia
- 1 teaspoon ground white pepper
- 1 tablespoon corn starch
- 2 medium Lebanese cucumber (seeded and diced into 1cm pieces)
- ¼ cup fish sauce
- 2 tablespoons gluten free rice wine vinegar
- 3 tablespoons sweet chilli sauce
- 50 ml lemon juice
- 1 teaspoon grated lemon zest
- 3 tablespoons stevia
- ¼ cup water
- 3 sprigs coriander (including stems, roughly tear into 2 cm (0.8 inch) lengthwise)
Instructions
- 1
Add the sugar and ¼ cup water into a small pot and stir on low heat until the sugar has completely dissolved. Turn off the heat.
- 2
Then add in the fish sauce, rice wine vinegar, sweet chilli sauce and sugar, stir and mix well. Set aside to cool.
- 3
Once the sauce has cooled, add in the lemon juice, lemon zest and all the Lebanese cucumber. Set aside in a medium bowl and garnish with coriander before serving.
- 4
Place the salmon fish fillets into a food processor, and blend until you get a thick puree fish paste.
- 5
Transfer to a large mixing bowl and add in the frozen peas, carrots and corns mix, curry powder, ground paprika, fish sauce, salt, ground white pepper and corn starch and combine and mix well.
- 6
Using lightly greased hands roll the fish paste into 1½ inch round balls and place them on a large baking tray and gently flatten the fish balls slightly into thick patties with your fingers.
- 7
Heat up a non-stick frying pan, and pan fry the fish cakes for 2 minutes on each side or until fish cakes are lightly brown on low to medium heat. Fry the fish cakes in 4 batches. Drain the cooked fish cakes on crumpled kitchen paper towels.
- 8
Serve warm with dipping sauce.