Thai salmon fish cakes with mango salsa Recipe

Salmon fishcakes flavoured with chilli, ginger and lime served with a fresh mango salsa.

  • Preparation
  • Cooking time
  • Rest time
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(60 votes) 3.2/5


Pour people
  • Salmon : 250 g
  • Red chilli(s) : 1 whole
  • Sunflower oil : 30 ml
  • Fresh coriander : 0.25 bunch
  • Fresh ginger : 30 g
  • Desiree potato(es) : 4 whole
  • Spring onion(s) : 2 whole
  • Lime(s) : 2 whole
  • Fish sauce : 20 ml
  • For the sauce
  • Fresh mint : 0.25 bunch
  • Mango(s) : 0.25 whole
  • Red onion(s) : 0.5 whole
  • Red chilli(s) : 1 whole
  • Tomato(es) : 1 whole
  • Lime(s) : 1 whole
  • Peanut oil : 15 ml
  • Fresh coriander : 0.25 bunch
  • Soy sauce : 25 ml



    Preheat the oven to 180'C.

    Peel the potatoes. Cut into small dice and cook in salted water until tender. When cooked, drain and then mash with a fork.

    Finely chop the red chilli, the ginger and the spring onions. Chop the fresh coriander. Zest the limes.

    Heat a frying pan until hot and add a splash of oil. Sear the salmon on both sides until half cooked. Allow to rest in a tray and then season with fish sauce.
    Flake the salmon with your fingers and mix with the crushed potatoes, chilli, ginger, spring onions, coriander and lime zest.
    Shape the mixture in to patties, dust in flour and then pan fry. Colour in the pan and then finish in the oven.


    Peel and finely chop the mango. Peel the tomato, remove the seeds and dice the flesh. Finely chop the red onion. Cut the chili in half, remove the seeds and finely chop. Juice the lime and chop the mint and coriander, keeping a few sprigs back to decorate.

    Mix all of the ingredients together.

    Serve the fishcakes with the salsa and a sprig of coriander.

Chef's tip

«Pan-fry the fishcakes in advance and then simply finish in the oven before serving.»

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