Quick and Easy Thai Salmon Cakes

As I've probably mentioned before, one of my favorite go-to cookbooks is Quick and Easy Thai by Nancie McDermott. I've made nearly every recipe in the book and all of them are fantastic. Using her recipe as inspiration, I've come up with my own version of Thai-style Salmon cakes and I think they're pretty darn delicious. Best of all, they're ready in about fifteen minutes. Pop some rice in the rice cooker earlier in the day, serve with a little salad or cucumbers marinated in rice wine vinegar, and you've got a great stand in for take-out.

Ingredients:

• 1 14-oz can of salmon, flaked, with skin and bones removed
• 1/2 cup panko (japanese bread crumbs)
• 3 tbsp minced, dehydrated onion (you could use fresh, but I've found it makes the cakes soggy)
• 1/4 cup mixed fresh herbs, chopped (I use dill, parsley, and sometimes basil. If you like cilantro, that would work as well and dried dill is fine in a pinch)
• 1 egg
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1/2 tsp salt (or less, depending on how salty your salmon is)
• ground pepper to taste
• 3 tbsp vegetable oil.

Directions:

Using your hands, mix together salmon, panko, herbs and onion in a medium bowl. In a small bowl, whisk together egg, curry paste, fish sauce, salt, and pepper. Add to salmon mixture and combine, using your fingers. Form into approximately 6 cakes and set aside.

Over medium-high, heat oil in a cast iron skillet until little waves appear on the top. Add in the cakes, being careful not to overcrowd (you may need to do this in 2 batches) and fry for about 3 minutes on each side.

Serve with steamed rice, veggies, and sri racha sauce, if desired.