Thai Salmon Fish Cakes

thai fish cakes pic 3Fishcakes in the UK were traditionally a combination of leftover fish and potatoes, as featured in Mrs. Beatons cookbook from the 19th century. Whilst this type of fishcake is tasty enough, they can be somewhat heavy leaving you feeling full and ready to hit the sofa or bed.

Thai fish cakes are perhaps one of my favourite dishes to prepare and eat. This particular recipe uses few ingredients but offers big satisfying flavours. They are equally delicious served cold in a summer picnic, or as a canapé if made a little smaller and served with a devilishly hot chilli dip. I quite like them with a big bowl of green salad as a light lunch. They can be made as hot as you dare go, personally I like that unique chilli tingle sensation. However you decide to serve them, this recipe is guaranteed a sure fire success.

I tend to make mine with salmon as its readily available and relatively cheap, having said that any inexpensive white fish would work just as well. They’re dairy and wheat free making them a great alternative for any guest with these particular intolerances.

Ok, so I’m not being strictly purest here, but when time is of the essence I use ready minced lemongrass which I find pleasantly aromatic and tasty, so a little cheating won’t send your lunch guests into an apoplexy of disappointment, and if it does…well then, choose nicer guests!

You can buy Naam Pla in most forward thinking supermarkets now, however it’s much more fun to wander around the abundant ethnic shops and markets we are lucky enough to have in the UK to stock your cupboard with all the necessary ingredients.


  • 454g Raw boneless, skinless Salmon fillets
  • 3 Cloves garlic
  • 1 table spoon Lemongrass
  • 3 fresh Thai red chillies (or more!)
  • 1 tsp Nam Pla (fish sauce)
  • Green beans (small handfull)
  • Coriander (big bunch
  • Lime juice x 1


Cut the salmon into small chunks ready for blending.

Blend the garlic, chilli, lemongrass and coriander until fairly fine.

Add the salmon and pulse until it to a course blend and mixed with the other ingredients.

Tip into a bowl and add the nam pla and a good squeeze of lime.

Cut the green beans into 3mm rounds and add to the bowl.

Season then fold all the ingredients together until well mixed. Form into a patty shape of your desired size.   A note of warning! The Nam Pla is salty so be a little careful when you season the fishcakes…you can always add more, reducing salt is a little harder.


Heat a little vegetable oil in a hot pan and fry a sample of your fishcake to check the seasoning. If you’re happy fry the fishcakes until brown on both sides. I would keep an eye on them at this stage, they can easily burn. So no wandering off to check your Facebook! How long you fry them depends on how big you have made them. The canapé size is generally 30 seconds on each side. Ideally you want the salmon to be pink inside. If larger fishcakes are required, cook until browned on both sides on a lower heat. You could then pop them into a warm oven to finish off. Serve with lime wedges.






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Spicy Lamb Balls recipe

Spicy Lamb Balls

  • 500g minced lamb
  • 2tsp ground coriander
  • 2tsp cumin seeds
  • 1tsp fierce chilli jam
  • 2tbsp chopped parsley
  • 2 sprigs rosemary
  • good splash of Worcester sauce
  • 1 egg beaten
  • 100g feta cheese cut into cubes
  • Salt & Pepper
  1. Mix the lamb with all the other ingredients except the cheese, I do this on pulse in the magi-mix or you can do it by hand, The feta is a salty cheese so just be aware of the amount of salt you add when seasoning.
  2. shape the lamb into small balls, about the size of a ping pong ball or smaller
  3. Cut the feta into 1cm cubes.
  4. Push a piece of feta into each lamb ball then reseal.
  5. Refrigerate to firm up
  6. Heat a little oil in a frying pan and fry until browned
  7. The balls can be finished off in the oven if you don’t want them pinkish, this should take about 15 mins on 180 fan any longer or higher and the cheese will begin to seep out and you don’t want that!.
  8. Serve with a mint and yogurt dip,  yogurt or cream cheese with chilli jam folded in…yummy!

Celebrity Endorsements

Did you know…Actor William Shatner holds the world Chilli Pepper Eating Record, having consumed 37 brutally hot Red Savina peppers in just one minute during a 1966 contest organised by TV producer Gene Rodenberry. It was this remarkable …stamina that ultimately gained him the role of Captain Kirk in Star Trek; his predecessor, Jeffrey Hunter, had managed a measly four peppers before giving up, casting doubts on his ability to play the sort of man who would have sex with a different alien species every week.


Maggies Kitchen

Welcome to Maggies Kitchen.  I hope you will enjoy reading and trying out our recipes using Maggies Kitchen chilli jam.  New and exciting recipes to warm the cockles of your heart or burn your mouth if you use too much will be added on a regular basis.  Addtional recipes and comments from MKCJ fans/addicts will be most welcome.

Celebrity sponsors are queuing up to say how tasty they find Maggies Kitchen Chilli Jam! So stay tuned to see your favourite A lister!.

More updates to come …watch this space.