We were recently visited by some good friends from Alaska, a really sweet retired couple my husband met, rather randomly, in a local Thai restaurant five years ago.
They visit Seattle at least once a year and we always look forward to seeing them, as they always have lots of hilarious stories to tell. This visit they came loaded with gifts of local Alaskan fish, including some fantastic canned sockeye salmon – nom nom nom!
The very next week I received samples of a brand new range of Thai mayonnaise from a company called Muay Thai Max. I am a firm believer in fate and took my two gifts of Salmon and Thai Inspired Mayo to be a clear sign for me to make and share these tasty Sweet Thai Chili Fishcakes.
Fishcakes are so quick and simple to prepare and it is extremely easy to tailor them to suit your personal taste – so be creative!
Try adding cilantro, salad onions, lime juice or red chilli flakes to the pattie mix. You can also add extra Thai flare to the coating by adding crushed cashews, crushed peanuts, or even dried coconut flakes to the breadcrumbs.
If you can’t find a sweet chilli mayonnaise, don’t panic! You can easily create your own thai blend by mixing sweet chilli sauce with some regular mayo, or simply omit the mayo and use sweet chili sauce instead.
Heat 1 tablespoon of oil in a small frying pan over a low heat. Then add the onions and cook until they become translucent. Set the onions aside and leave them to cool for a while.
In a mixing bowl, combine the onion, egg and thai sweet chili mayonnaise in a bowl. Now add the salmon and crushed potato to the mix and form into patties.
In a shallow dish, combine the breadcrumbs and pepper, adding a pinch of dried chilli flakes if you really want to spice things up. Roll the patties in the breadcrumb topping to coat evenly.
Over a medium heat, warm ¼ cup of the oil in a large frying pan, and cook the salmon fishcakes in batches until golden, which should take approximately 3 to 4 minutes per side.
I like to serve my Sweet Thai Chili Fishcakes with a wedge of fresh lime and a salad of mixed leaves, avocado, mango, cashew nuts, cilantro and a drizzle of Sweet Thai Chili sauce.
Enjoy!
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Ingredients: ¼ Cup Onion, Chopped Instructions: Heat 1 tablespoon of the oil in a small fry pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit. Mix the onion, egg and mayonnaise in a bowl. Then add the salmon and potato. Form the mixture into patties. In a shallow dish, combine the breadcrumbs and pepper. Then coat the patties in the breadcrumb topping. Heat ¼ cup of the oil in a large fry pan, over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Adding more oil, as necessary. Serve with a wedge of fresh lime.
1 Egg
½ Cup Sweet Chilli Mayonnaise
1 (14oz) Can Wild Salmon
1 Potato, Peeled, Boiled and Smashed with a Fork
¼ Cup Breadcrumbs
Freshly Ground Black Pepper
½ Cup Coconut Oil (or Vegetable/Olive Oil)
Dried Chili Flakes, Pinch (Optional)
1 Lime
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