Cambodian Style Salmon Cake

The Cambodian Style Salmon Cake is a quick and convenient pantry recipe that can be prepared in just 10 minutes, making it a perfect option for easy and satisfying meals. The primary ingredient is 1 lb 5oz of Salmon paste, which provides a unique and flavorful base for the cakes. This salmon paste offers a softer texture compared to freshwater fish, imparting a distinct taste to the dish.

In addition to the salmon paste, the recipe calls for 2 eggs, 2 tablespoons of red curry paste, 3 tablespoons of fish sauce, 1 tablespoon of sugar (adjustable to personal preference), 1 teaspoon of baking powder, thinly sliced kaffir lime leaves, finely chopped long beans, and small pieces of green onions. These ingredients are combined in a bowl to form a cohesive mixture, which is then shaped into small, flat round cakes.

To cook the salmon cakes, heat 1/4 cup of vegetable oil in a frying pan. Once the oil is hot, carefully fry the cakes until they turn a golden brown color. This cooking process not only imparts a crispy exterior but also ensures that the cakes are cooked through.

The Cambodian Style Salmon Cakes are best served alongside either a mango or Thai cucumber salad and a side of rice. This combination provides a well-balanced and flavorful meal that highlights the unique flavors of the salmon paste and the aromatic spices from the red curry paste. Overall, this recipe offers a quick and delicious option for those seeking a delightful seafood dish.

Ingredients

Directions to make Cambodian Style Salmon Cake

1. Mix the Salmon in food processor then take out before you mix it with the rest of the ingredients
2. The Salmon is not taste the same as white fish, the meat is softer than any fresh water fish.
3. Mix all the ingredients together in a bowl. Then form it to a small round ball flat it in the palm of your hand
4. Fry it in just 1/4 cup of vegetable oil until golden brown.

Serve with mango or Thai cucumber salad and rice

Enjoy

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