Thai Red Curry Salmon Cakes

Salmon cakes with a peanut slaw, lime cilantro rice, avocado, and sriracha

These flavorful salmon cakes are super quick to make using a few ingredients. Crispy on the outside and soft on the inside, they’re a great way to spice up the ever-neglected canned fish that’s been sitting in your pantry for a while.

Thai Red Curry Salmon Cakes
Prep Time: 5 mins
Cook Time: 5 mins
Yield: 4 servings

Ingredients

• 2-6 oz cans of salmon, drained
• 4 tbsp red curry paste
• 2 stalks green onions, finely chopped
• 1 jalapeño pepper, finely diced
• 1 large egg
• 4 tsp panko bread crumbs
• ¼ tsp black pepper
• oil for cooking
  
  

Directions

1. In a large bowl, combine all ingredients and mix well.
2. Form into 8 patties and place onto a parchment paper. Refrigerate for at least 1 hour.
3. To cook, remove salmon cakes from refrigerator. Heat a thin layer of olive oil in a nonstick skillet over medium high heat.
4. Place into pan carefully and cook on 2-3 minutes per side or until browned and crispy before flipping.
5. Serve with rice and salad with an extra drizzle of sriracha!

Per serving (without cooking oil): 146 calories: 5.3 g carbs; 5.6 g fat; 17 g protein