Thai Salmon Patties
These Thai Salmon Patties can be prepped ahead and frozen for an easy dinner recipe. Thaw and cook in the frying pan or in an air fryer for crispy salmon patties with a punch of spicy Thai curry flavor!
Servings: 7 patties
- 14 oz/ 400 g canned salmon drained and bones removed (if desired)
- ½ cup Panko breadcrumbs
- ¼ teaspoon salt
- 1 ½ tablespoon Thai red curry paste
- 1 ½ tablespoons brown sugar
- zest from 1 lime
- 2 eggs
- spray oil
Heat air fryer to 360°F/ 180°C.
Spray patties with oil; flip and spray other side.
Gently place patties into the basket; you may only be able to cook 3 at a time). Cook for 4 minutes, flip, then cook for 4 more minutes.
Transfer to a clean plate and repeat with remaining patties until they are all cooked.
Heat ¼ cup of olive or vegetable oil in a skillet over medium heat.
Cook the salmon patties in batches for 4 minutes per side or until golden brown and crispy.
Transfer to a paper towel-lined plate and allow to drain slightly before enjoying.
Serving: 1salmon pattie | Calories: 108kcal | Carbohydrates: 6g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 323mg | Sugar: 3g