Do you know that the more spices you add in your dish, the better it is? But do you know also that different spices do not mix? For every chef, the main thing that they must know is how to mix the spices together to make wonderful dish. I am not a chef but I love cooking. I read cooking books, watch cooking shows and etc. One particular dish that I am absolutely in love with right now is this thai salmon fish cakes. It is tasty and popular among the kids. I hope you enjoy this as much as I do. You may substitute the salmon with other fish depending on your liking.
- salmon
- 2 eggs, beaten
- 2 teaspoons chilies, seeds removed, chopped
- 4 tablespoons coriander, chopped
- 4 tablespoons fine shredded coconut
- 1 teaspoon five-spice powder
- 2 kaffir lime leaves, sliced thinly (optional)
- 2 teaspoons fish sauce
- 4 spring onions, chopped
- oil for frying
- Clean the salmon by deboning.
- Blend all ingredients in food processor until smooth.
- Refrigerate the fish mixture for 15 minutes for easier handling.
- Then form the mixture into small cakes.
- Once it is ready to cook, heat the oil in a non-stick frypan over a medium heat and fry the cakes for approximately 2 to 3 minutes on each side or until golden brown.
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