CookingBauer XcelFish

Thai fish cakes

CookingBauer XcelFish
Thai fish cakes


  1. Put 2 x 213g cans or equivalent of cooked Pacific salmon into a food processor with 3 chopped spring onions, a handful of fresh coriander, ½ tablespoon each of red chilli (with or without seeds) and grated root ginger, grated zest of ½ lime, 1 small egg, Thai red curry paste and salt and pepper – to taste.
  2. Chill until required. To cook – Fill a large saute pan or wok to around 5cm with vegetable oil.
  3. Heat carefully until a crust of bread browns in 30 seconds.
  4. Shape the mixture into small cakes with some cornflour and lower into the hot oil, cook for a few minutes until the cakes rise to the top of the oil.
  5. Drain and pile on a serving dish.

Recipe from the Billingsgate Seafood School.

 There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Serve with lime wedges and chilli dipping sauce


2 tins of Pacific salmon or equivalent
Spring onions
Fresh coriander
1/2 tsp red chilli
Grated root ginger
1/2 lime
1 small egg
Thai red curry paste
Salt and pepper


Time: 10 minutes
Serves: 2
Nutrition: n/a