Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Salmon fishcakes Food Salmon fishcakes Preparation time Cooking time Serves 12 Ingredients 415gm John West Wild Alaskan pink salmon, drained well 1 Five Tastes Thai Red Curry Paste Shot 1 cup panko bread crumbs 1 egg 1/2 tbsp fish sauce 1/3 cup Cobram Extra Virgin Olive Oil for frying Salt GINGER CORIANDER DIPPER 1 tbsp white vinegar 1 tbsp water 1 tbsp sugar 1 bunch coriander 1 kaffir lime leaf, chiffonade 2 cloves garlic, sliced 1 inch piece ginger, peeled and sliced 1 shallot, sliced 1 green chilli, sliced 1 lime Method To make the fishcake mixture, place the salmon, curry paste, fish sauce, egg and panko bread crumbs into a food processor. Blitz until well combined but still maintaining some texture. Heat oil in a deep fry pan over a medium heat. Using lightly wet hands, shape the salmon mixture into 12 patties and carefully transfer into the pan. Fry the fish cakes in batches for 3-4 minutes on each side, or until golden brown. Transfer to paper towel and season with salt. To make the dipping sauce, add the water, vinegar and sugar to a small pot and put over medium heat. Slice up coriander stems and add to the pot, along with shallots, green chilli, ginger, garlic and lime leaves. Bring to the boil and then take off heat. Roughly chop coriander leaves and add to the pot with a squeeze of lime juice, to taste. Serve hot fish cakes with dipping sauce on side. Wine Match: Quealy Pressed Pink Pearls Musk Creek Pinot Gris 2017 For more inspiration check out these recipes on cookspantry.tv! Food Serves 12 Shop Dessert Wine Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline