Thai Fish Cakes With Cucumber-Mint Salad

These fish cakes are traditionally made with raw fish that has been ground up, flavored with spices and fried. This recipe calls for canned salmon, but sardines, mackerel or kippers are perfectly tasty substitutions.

Thai fish cakes with cucumber salad on a red plate

Makes 14 small fish cakes


  • 1 can salmon (6 oz.)
  • ½ cup quinoa flakes
  • 2 eggs, beaten
  • ½ tsp. lime zest
  • Pinch of salt
  • ¼ cup brown-rice vinegar
  • 1 tsp. honey
  • 2 tbs. lime juice
  • 2 tbs. chopped fresh mint
  • 1 tsp. red curry paste
  • 2 cups thinly sliced cucumber
  • 2 tbs. chopped peanuts
  • 2 tbs. coconut oil
  • Lime wedges, optional

Mix the salmon, quinoa flakes, eggs, lime zest and salt together in a small bowl with a fork. Form the mixture into 14 small patties and chill until ready to cook.

Meanwhile, mix the vinegar, honey, lime juice, mint and curry paste together in a bowl to make the salad dressing. Stir in the cucumber and peanuts.

Heat the coconut oil in a heavy skillet and fry the fish patties over medium heat, until golden brown on both sides.

Serve with the cucumber salad and a couple of lime wedges.

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