Not everyone is a fan of fish but this light, easy and delicious salmon fish cakes recipe will convert the entire family!
Salmon can be an expensive fish but if you don’t want to buy fresh fillets then you can use tinned salon instead making this a great store cupboard recipe that you can make without needing to head to the supermarket first.
If you are able to but fresh salmon fillets then ask your fishmonger to remove the bones from the fillets to save you time when you get home but do make sure to double check that all of the bones have been removed before you make the dish, especially if you are serving these salmon fish cakes to children.
In this salmon fish cakes recipe I throw in some Asian flavours to add some interest to the meal but if you do not like these then feel free to experiment with other flavours to accompany the salmon fish cakes. As always you do not have to add the spicy elements to the dish if you are worried not everyone will like it.
I serve up my salmon fish cake recipe with a delicious dip made with a dip made from Philadelphia Light which does add a few extra calories. If you want to drop the calorie count further then do not serve this with the salmon fish cake recipe.
- 550g salmon fillets (or tinned salmon)
- 2 tbsp Thai red curry paste
- 1 tsp soy sauce
- Handful fresh coriander
- 1 fresh lemon
- 100g Philadelphia Light
- 2 cloves of garlic
- 2 tbsp fresh chopped chives
- Begin by making the salmon fish cakes and by placing all of the salmon into a food processor
- Add to the salon the Thai paste, the soy sauce and the coriander
- Pulse the mixture together until it looks like a roughly chopped mince
- Pour out the mixture and use your hands to mould the mixture into four patties of equal size
- Heat a large frying pan and spray with oil
- Cook the salmon fish cakes on each side for about 4 minutes until they start to crisp up and become golden.
- Remove the salmon fish cakes from the pan and set to one side as you make the dip.
- To make the dip place the Philadelphia Light in a mixing bowl
- Crush the garlic cloves and stir in to the cream cheese
- Add in the chives and combine well
- Serve the dip in a bowl alongside the salmon fish cakes
Total calories per serving – 317 calories