This recipe for Thai fish cakes is sweet and spicy salmon formed into patties and cooked to a golden brown. Serve the fish cakes with a cool cucumber salad and sweet chili dipping sauce for a delicious appetizer or main course!
Place the contents of the salmon packets into a large bowl. Stir in the panko, egg, curry paste, cilantro and egg until thoroughly incorporated. Season with salt and pepper to taste if desired.
Shape the fish mixture into 3 patties (having damp hands helps!). Heat the olive oil in a large skillet over medium heat.
Place the patties in the skillet and cook for 5-6 minutes on each side or until cooked through and lightly browned.
Serve immediately, with Thai cucumber salad and sweet chili sauce on the side.