Spicy Thai Salmon Cakes Food

THAI SALMON CAKES

Steps:

• Preheat oven to 425 degrees. Place the salmon on a baking sheet and cook for 10-15 minutes until the salmon is cooked through.
• When the salmon is cool flake with a fork and set aside.
• Add green onions, egg, panko breadcrumbs, fish sauce, mayonnaise, sweet thai chili, ginger, garlic and flaked salmon to a large bowl. Mix until combined. Make sure not to over mix.
• Form into 1/2 inch patties.
• Heat 1 tablespoon of oil in a large skillet. Working in batches add the salmon cakes and cook until browned on both sides and crispy, 2-3 minutes per side.
• Serve immediately with sweet thai chili sauce for dipping and sesame seeds and green onions for garnish, if desired.

THAI-SPICED SALMON CAKES

Steps:

• Put the scallions, garlic, ginger, shallot, lime zest and juice, fish sauce, sugar, and 1/4 tsp. salt into the bowl of a food processor. Pulse to make a coarse paste. Add the egg, and process until blended, about 5 seconds.
• Put the fish and panko into the food processor bowl. Pulse in two short bursts, scrape down the bowl, and pulse once more; the salmon mixture should still be coarse. Transfer to a mixing bowl, and gently stir or fold by hand to combine, if necessary.
• Divide the salmon mixture into four portions, and handle lightly to form four patties, each one about 4 inches in diameter. Heat a large nonstick skillet over medium heat, and add enough oil to lightly coat. Cook the patties on each side until lightly browned and just cooked through, 6 minutes total, then serve.

SALMON CAKES WITH THAI BASIL YOGURT

Steps:

• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius and position a rack in the top third of the oven.
• Fill a large bowl with water. Peel the sunchokes, adding them to the water as you go to prevent discoloration. Cut them into 1 1/4-inch/3-centimeter chunks, then dry very well with a kitchen towel. Toss with 1 tablespoon oil and 1/2 teaspoon flaky salt (or 1/4 teaspoon fine salt) and spread out on a parchment-lined baking sheet.
• Roast sunchokes for 20 to 22 minutes, tossing them and rotating the pans halfway through, until golden brown and cooked through. Set aside to cool, then very roughly crush them.
• While the sunchokes are roasting, add the potatoes to a medium saucepan, cover with cold, well-salted water and bring to a simmer over medium-high heat. Once simmering, cook for 12 minutes, or until soft. Drain and set aside to cool for about 20 minutes.
• Add the remaining 1/4 cup/48 milliliters olive oil to a small saucepan over medium-high heat. Once hot, add the basil leaves and the wakame and fry for 1 minute, stirring a little until crisp. Strain, reserving the oil, and transfer the basil and wakame to a small plate lined with paper towels.
• Prepare the ginger and basil yogurt: Mix together all of the ingredients and set aside.
• Roughly crush the cooled potatoes (some lumps are fine) and add to a large bowl with the cooked sunchokes, ginger, green onions, garlic, lime zest, potato starch (flour), egg, chopped basil and a good pinch of salt. Finely chop half the crisp wakame and add to the bowl. Mix everything together well, then add the salmon and gently mix to combine, trying not to break the salmon pieces too much.
• With lightly oiled hands, form the mixture into 8 cakes, pressing them so they hold together.
• Add half the butter and 1 tablespoon reserved oil to a large nonstick frying pan over high heat. Once hot, lower the heat to medium-high and fry half the fish cakes for 2 to 3 minutes per side, until crisp and golden brown on both sides. Remove from pan and then fry the remaining fish cakes in the same way with the remaining butter and 1 tablespoon of the remaining oil.
• Divide the cakes between four plates and spoon some of the yogurt on each plate. Top the yogurt with the crisp wakame and Thai basil and serve with lime wedges alongside. (To serve as an appetizer, arrange cakes on a platter with the yogurt in a bowl alongside.)

SPICY THAI SALMON CAKES

Steps:

• Combine everything but salmon in food processor and process until smooth.
• Mix in salmon and cilantro.
• Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
• Dust patties with cornstarch on both sides.
• If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
• To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
• Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

SPICY SALMON CAKES

Steps:

• If you've got fresh salmon, broil or bake with a little olive oil, allow to cool, then flake. (Cook an extra fillet the night before, maybe?) Canned salmon is okay, but fresh tastes much better.
• Beat egg with the milk, salt, pepper and paprika in a medium-sized bowl. Add salmon, breadcrumbs, dill, and horseradish, and mix thoroughly. (For VERY SPICY cakes, add 2 tbsp horseradish).
• Use your hands to form six 1½-inch diameter balls, flatten to about ¾ inch rounds, and refrigerate for ½ hour. Before cooking, roll lightly in flour (being sure to dust off excess).
• In a large sauté pan melt butter over medium heat. When it starts to bubble, add cakes and cook for 4 minutes then flip and cook for another 4 minutes (they should be browned, but not burnt). Serve immediately.*
• *Serve with lemon wedges or a nice Cucumber Salsa made up of chopped cucumber and tomato, spinach, red onion, salt, pepper, and lemon zest.

SPICY THAI FISH CAKES

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.

WILD SWEET & SPICY THAI BAKED SALMON

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, mix the honey and Thai curry paste.
• Lightly oil the fillets and then brush on a light coating of the curry mixture.
• WARNING: Some Thai curry paste is very hot so taste before you baste.
• Place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetable stir-fry and sauce for the salmon.
• Wash and chop vegetables in bite-sized pieces. Put 1 tbsp of oil in a large frying pan.
• Whisk the yogurt, sour cream, lemon juice and chopped mint together in a small bowl.
• Pop the salmon in the oven for 10 minutes; preheat the frying pan on high and begin stir-frying the veggies at about the 5-minute mark.
• Add the garlic as the vegetables are just arriving at that tender-crisp stage, so that it won't brown and turn bitter. Finish the vegetables with a squeeze of fresh lime and salt and pepper to taste. Cover them to keep hot while you garnish the salmon.
• Lift the salmon from the parchment paper, leaving the skin behind, and place it on the dinner plate. Pour a little of the sauce artistically over one end of the salmon, garnish with a couple of cashews and a mint sprig.
• Arrange the vegetables attractively around the salmon and serve!