Thai salmon fishcakes

per serving

Serves 4

These fishcakes are full of flavours from the East. A great tasting supper for any occasion.


35 mins



Tags: weekend, Dinner Party

Nutritional Information

292 k/cals per serving


Frylight Cooking Spray

300g salmon

flour, for dredging

3-4 lime leaves

1 large red chilli

4cm piece fresh root ginger

2 garlic cloves 

2 stalks lemongrass

200g potatoes, cooked, mashed and cooled (about two medium potatoes)

2 tsp fish sauce

small handful fresh coriander, root included

Juice of 1 lime


  1. Preheat the oven to 200°C. Skin the fish and remove any bones.
  2. Spray a roasting tray with Frylight and add the fish. Spray the fish and then roast for 7-8 minutes. Remove from the oven and cool.
  3. While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.
  4. Slice the chilli in half and remove the seeds. Finely chop.
  5. Peel the ginger and finely chop.
  6. Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.
  7. Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.
  8. Combine the lime leaves, chilli, ginger and lemongrass on a chopping board and chop until all ingredients are very finely chopped and place into a large mixing bowl.
  9. Add the mashed potato and a dash of fish sauce.
  10. Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
  11. Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.
  12. Form the fish mixture into small cakes about 6cm-8cm wide.
  13. Draw the fishcakes through the flour to coat, shaking off the excess.
  14. Spray a large frying pan with Frylight and place over a medium heat.
  15. Wait until Frylight is clear and then fry the fishcakes in the pan for 4-5 minutes on each side until lightly browned.
  16. Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.