Thai Fish Cakes

Jul 17, 2023

By Esther Boateng

Upgrade your fish cakes with this finger-licking recipe. Mix Dr. Cowan’s Garden Threefold Blend Powder (Savory), Turmeric Powder, Pepper Salt, and other seasonings with your favorite flaky fish, and bake in the oven until golden, it couldn’t be simpler. Enjoy your fish cakes warm, with a salad, or turn your dinner plate into a picnic and enjoy them cold while you dine alfresco; either way, they’ll go down a treat.

Makes 4-5 fish cakes

Thai Fish Cakes

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Ingredients

1 lb. salmon or trout, deboned and flaked
3 green onions, chopped
4 garlic gloves, crushed
1 egg, lightly whisked
1 tsp. Dr. Cowan’s Garden Wild Ramp Powder (Wild Harvested)
1 tsp. Dr. Cowan’s Garden Sea-Vegetables Powder
1 tsp. Dr. Cowan’s Garden Threefold Blend Powder (Savory)
1/2 tsp. Dr. Cowan’s Garden Pepper Salt (or to taste)
1/2 tsp Dr. Cowan’s Garden Turmeric Powder
1 Tbsp. Dr. Cowan’s Garden Whole-Leaf Dried Thyme, crushed or 2 Tbsp. chopped Thai basil
1/2 salt (or to taste)
1 Tbsp. lemon or lime juice

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Directions

Pre-heat the oven to 350 degrees F.
Place your favorite flaky fish in a large bowl.
Peel and slice green onions.
Crush garlic cloves.
Add green onions and garlic to the fish.
Add 1 egg to the fish mixture.
Add wild ramp, sea vegetable powder, threefold blend, pepper salt, turmeric, thyme or thai basil, and salt to the fish, and mix until well combined.
Take a large spoonful into your palm, and shape into patties. Use some water to shape patties to make it less sticky.
Place patties on a baking tray with greaseproof paper and bake for up to 15-20 minutes or until golden.
Drizzle with lemon or lime juice, and serve hot or cold with a chili dipping sauce or side salad.

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Thai Fish Cakes

Thai Fish Cakes

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