Thai Salmon Fish Cakes

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thai fish cakes

With the ever-increasing variety of new kosher products available, twists on traditional foods have enabled us to follow food trends, while keeping within tradition. Each festival brings its own unique customs and traditions with regards to food and this certainly doesn't mean 'old fashioned' foods. Who would have thought we would ever eat Thai fishcakes on Pesach?
When you've had your fill of gefilte fish and need a little change, try these.

  • 12-15 ServingsServings

Ingredients

  • 1 x 14 oz can pink salmon
  • 1 onion, peeled and finely grated
  • 2 Tbsp chopped fresh coriander
  • 1 tsp grated fresh ginger
  • juice of 1 lime
  • 2 eggs
  • 2/3 cup matzo meal
  • 1 Tbsp desiccated coconut (this takes it to a whole new level)
  • oil for frying

Sweet and Sour Sauce

  • 1/3 cup lemon juice
  • 1/3 cup syrup (maple type)
  • 1 Tbsp tomato sauce
  • 1 tsp potato starch dissolved in 1 cup cold water
  • salt and pepper to taste

Preparation

1.  Combine the salmon in its liquid with the rest of the ingredients, except the oil, in a large mixing bowl.

2.  Roll into balls and fry in hot oil until golden brown.

3.  Serve with sweet and sour sauce (see below).

Sweet and Sour Sauce

1.  Blend all the ingredients into a smooth sauce and bring to the boil over medium heat or just until it thickens.  Check for sweetness - if too sweet add a little more lemon or vice versa.

2.   To make it a little fancier, add drained mandarins and crushed pineapple to the sauce.

3.  Serve with the fishcakes.