Thai Salmon Fish Cakes

We’re heading east in this episode as Hilary prepares an Asian menu with something for everyone. Starting with a prawn and pumpkin coconut soup, followed by Thai salmon fishcakes. She’ll also be doing a chicken and cashew stir-fry and a fresh and fragrant seared beef waterfall salad.


  • 1 x 418g pink salmon, drained, skin and bones removed
  • Handful of fresh parsley or coriander, finely chopped
  • 1 red chilli, seeded and sliced
  • 60g(1cup) fresh white breadcrumbs, not dried
  • 15ml (1tbsp) fish sauce
  • 1 extra large egg, lightly beaten
  • Salt and black pepper
  • Cake flour for dusting
  • Sunflower oil, for frying
  • Sweet chilli sauce, to serve


  1. Combine salmon, parsley, fresh chilli, breadcrumbs and fish sauce in a bowl and work in the egg to make a batter. If too runny add extra breadcrumbs. Season and shape into balls with wet hands.
  2. Flatten into discs, coat gently in flour and refrigerate for 30 minutes.
  3. Heat about 3cm oil in a pan and fry the fish cakes until golden on both sides. Drain on paper towel and serve with sweet chilli dipping sauce.
  4. Makes 12-18 depending on size.