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Salmon Fish Cakes

Servings: 4

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1 ½ lbs fresh salmon fillets, no skin cubed

1 egg

1 red Thai chili, stem removed

½ red onion, finely chopped

Juice of ½ a lemon

½ cup fresh cilantro

½ inch cube fresh ginger, grated

1 clove garlic, minced

1 tsp soy sauce

1 TBSP sesame oil

2 -3 green onions, chopped

1 TBSP olive oil

  1. Place the salmon (1 ½ lbs), egg, red chili, red onion, lemon juice, cilantro leaves (½ cup), ginger, garlic (1 clove), soy sauce (1 tsp) and sesame oil (1 TBSP) in food processor or blender. Process until just combined.
  2. Stir in green onions (2-3).
  3. Shape into 4 large or 8 small fish cakes.
  4. Heat the oil (1 TBSP) in a large non-stick pan on a medium-high heat.
  5. Add fish cakes. Cook for 2 minutes on each side.
  6. Serve with a green salad.

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