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Recipe Thai Style Salmon Patties

Thai Style Salmon Cakes

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    80mins

  • Cooking

    10mins

Recipe Video Healthy Fusion Seafood Appetizer Dinner Lunch Over 60 mins

What You Will Need

Ingredients

  • 14 oz. skinless salmon filet, cut into chunks
  • 2 stalks green onion, sliced
  • ¼ cup diced red bell pepper
  • ¼ cup chopped cilantro
  • 2 garlic cloves, minced
  • 2 tsp. Lee Kum Kee Minced Ginger
  • 1 large egg, beaten
  • ½ cup panko
  • ½ cup avocado oil, for cooking
  • 1 lemon, wedged for serving

Seasoning

  • 2 Tbsp. lime juice
  • 2 tsp. fish sauce
  • 1 Tbsp. Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
  • salt and pepper, to taste

Dipping

  • Lee Kum Kee Sriracha Mayo, for serving

Made with
Lee Kum Kee products

Lemongrass Chili Flavored Hoisin Sauce 19 oz, Bottle

Hoisin Sauces

Lemongrass Chili Flavored Hoisin Sauce
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. https://www.youtube.com/watch?v=Z9RzJKxV0HI&feature=youtu.be
  2. Place the chunks of salmon into a food processor. Pulse the salmon until it is finely chopped. Use a rubber spatula to scrape the salmon into a large bowl. 
  3. Add the green onion, red bell pepper, cilantro, lime juice, garlic, Lee Kum Kee Minced Ginger, fish sauce, Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, egg, panko, and salt and pepper to taste to the salmon. Fold the ingredients together until well combined. 
  4. Form the salmon mixture into 4-6 evenly-sized patties and place them onto a baking sheet lined with parchment paper. Refrigerate the patties for 1 hour.
  5. Heat the oil in a pan over medium high heat. When the pan and oil are hot, add the patties to the pan and lower the heat to medium. Cook the patties on each side for 2-3 minutes or until golden brown. 
  6. Remove the salmon patties from the pan and serve with lemon juice and Lee Kum Kee Sriracha Mayo. Enjoy!

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