Thai Salmon Cakes (Gluten-Free, Dairy-Free)

Ingredients

• 1 pound salmon fillet, cut into small pieces
• 1/3 cup gluten-free panko breadcrumbs
• 3 tablespoons chopped chives
• 6–7 sprigs cilantro
• 2 garlic cloves, grated
• 1 egg
• 1 tablespoons sesame oil
• 1 tablespoon lime juice
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil (for pan-frying)
• Cilantro and lime wedges, for serving

Instructions

1. 1

   Combine Fresh Herbs & Condiments in Blender: Add the fresh chives, cilantro and garlic to the bowl of a food processor or electric blender. Pour in the egg, sesame oil, lime juice, brown sugar, ground coriander, ground ginger, chili powder, and salt.

2. 2

   Blend Until Smooth: Blend for about 1 minute until smooth.

3. 3

   Add Salmon & Gluten-Free Panko: Add the salmon pieces to the blender. Also add the gluten-free panko bread crumbs.

4. 4

   Blend To Desired Texture: Blend for another 1–2 minutes. Stop earlier if you want small chunks of salmon in the fish cakes.

5. 5

   Shape & Cook Fish Cakes: With wet hands, form small fish cakes about 2–3 inches in diameter. Heat up the olive oil in a large nonstick skillet. Once the oil is hot, place the shaped fish cakes in a single layer in the skillet and cook on one side for 3 minutes on low heat.

6. 6

   Flip & Cook: Flip the salmon cakes over to the other side, and cook for another 3 minutes.

7. 7

   Garnish & Serve: Serve with fresh herbs, sweet chili sauce, and fresh lime wedges.