Thai Sesame Salmon Cakes (Print Version)
# Ingredients:
→ Base Mix
01 -
1.5 pounds boneless middle-cut salmon chunks, finely diced
02 -
1/2 cup mayo
03 -
2 tablespoons soy sauce
04 -
2 tablespoons Oriental fish sauce
05 -
1 tablespoon hot chili paste or hot sauce
→ Flavors and Greens
06 -
4 cloves garlic, finely chopped
07 -
1 tablespoon grated fresh ginger root
08 -
1 lime, grated peel plus juice from half
09 -
1 small red onion, chopped tiny
10 -
1/2 cup cilantro leaves, chopped small
11 -
1/4 cup fresh mint leaves, chopped small
12 -
3 green onions, sliced thin
→ Outer Layer
13 -
1.5 cups Japanese breadcrumbs, split up
14 -
2 tablespoons white sesame seeds
15 -
2 tablespoons black sesame seeds
16 -
1 teaspoon salt
17 -
1/2 teaspoon pepper
# Instructions:
01 -
Take off any skin and pick out bones from your salmon pieces and cut into tiny bits. Toss the cut fish into a big bowl and put it aside.
02 -
In a separate bowl, stir together mayo, soy sauce, fish sauce, hot chili paste, garlic, ginger, lime bits and juice, diced onion, herbs, spices, and 1 cup of breadcrumbs. Add your fish and mix well using your fingers.
03 -
Create 6-7 burger shapes and lay them on a paper-lined tray. Let them sit in the fridge for at least 2 hours to get firm.
04 -
Combine leftover breadcrumbs with both types of sesame seeds in a flat dish. Push each cold patty into this mix to cover all edges.
05 -
Warm up oil in a pan over medium-high heat. Cook patties in small groups for about 4 minutes each side until they hit 145°F inside and look golden on the outside.
# Notes:
01 -
Works with canned salmon too if you're in a hurry
02 -
Stays good in the fridge up to 3 days
03 -
Tasty on a roll or with a side salad