Fish Cakes with Thai Salsa


  • 2 (14 oz) cans diced tomatoes
  • 2/3 cups sliced scallions, divided
  • 1 tbs fresh ginger,grated
  • 1 tsp red pepper flakes
  • 2 cloves garlic, minced or pressed
  • 2/3 cup cilantro, chopped
  • 2 lbs cooked salmon or halibut,flaked
  • 2 eggs beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup mayonnase
  • 2 tbs butter
  • Kosher salt and black pepper to taste
  • Salad greens for serving (optional)
To cook fish for this recipe, place the fish in a micro-wave safe dish. Cover and cook on high for 7 to 9 minutes, turning once until fish flakes easily.

  • In a skillet, combine tomatoes with liquid, 1/2 cup onions, ginger and red pepper flakes.
  • Cook uncovered, over high heat until thickened, stirring occasionally.
  • Add cilantro, cool and set aside.
  • In a bowl, combine fish, eggs, bread crumbs, mayonnaise, remaining scallions and 1/3 cup of the salsa mixture.
  • Season with pepper.
  • Form mixture into 16 patties.
  • In a saute pan, melt butter over medium low heat and cook patties for about 3 minutes per side or until golden brown.
  • Serve over greens if desired.
  • Top with remaining salsa.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.