July 9, 2020

Recipe: Thai fish cakes with apple & mint slaw

Dinner time shouldn’t mean cooking one dish for the grown-ups and a separate one for the kids. Gather the whole family together for this easy, tasty meal.

Thai fish cakes with apple & mint slaw
serves 4

600g salmon fillets, skin off, roughly chopped
1 tbsp fish sauce, plus 1 tbsp extra
2 eggs
2 tbsp minced lemongrass
1 thumb-sized piece ginger, finely grated
2⁄3 cup breadcrumbs
4 spring onions, finely sliced
Juice of two limes
1 carrot, grated or julienned
1 Granny Smith apple, grated or julienned
1 cup bean sprouts
1⁄8 red cabbage, thinly sliced
½ bunch mint, leaves picked
2 tbsp olive oil

Combine salmon, 1 tablespoon fish sauce, eggs, lemongrass and ginger in a food processor. Blend until just combined. Stir in the breadcrumbs and half the spring onions. Divide mixture into 8 equal-sized fish cakes and set aside.

Combine lime juice and remaining fish sauce in a large bowl. Add carrot, apple, bean sprouts, cabbage, mint and remaining spring onions. Heat a large frying pan over high heat. Add olive oil, then the fishcakes, in batches if necessary. Cook for 1-2 minutes each side or until golden brown and just cooked through. Serve with apple and mint slaw.


This recipe first appeared in the April 2020 issue of SALIFE magazine.

Subscribe Today! Subscribe to South Australia's biggest-selling magazine, showcasing the best of Adelaide and South Australia. From only $9 per issue
including free delivery to your door.

Tags: ,

Share —