---
title: "Green Curry Salmon Cakes & Zesty Rice"
source: HelloFresh
url: https://www.hellofresh.com/recipes/green-curry-salmon-cakes-and-zesty-rice-686d078b814ca00125a694dc
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Medium
allergens: [Wheat, Eggs, Peanuts, Fish]
tags: [Thai, Seafood, Quick, Weeknight]
rating: 4.5
rating_count: 354
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: Many loved the tasty salmon cakes with green curry, though some found the curry flavor mild or overpowered by the salmon.
  - theme: Ease of prep
    text: Removing salmon skin was tricky for some; a few suggested cooking the salmon first or using skinless fillets.
image: "https://images.recipes.furrysalamander.com/green-curry-salmon-cakes-zesty-rice.avif"
---
Wash and dry all produce.

In a #small pot{}, combine @white rice{½%cup}, @water{1¼%cup}, and a pinch of @salt{}. Bring to a boil, then cover and reduce heat to low. Cook until tender ~{15%minutes}.

Pat @salmon{10%oz} dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish. Discard skin. Cut salmon into ¼-inch cubes. In a #large bowl{}, combine salmon cubes with @panko breadcrumbs{¼%cup}, @green curry paste{1%tbsp}, chopped @cilantro{¼%cup}, and crushed @peanuts{2%tbsp}. Mix gently and form into patties.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium heat. Add patties and cook until golden brown and cooked through ~{3%minutes} per side. Transfer to a plate.

While salmon cakes cook, in a #medium bowl{}, whisk together @rice wine vinegar{2%tbsp}, remaining olive oil, @sugar{1%tsp}, juice from half the @lime{1%unit}, and a pinch of salt. Toss with @coleslaw mix{1%cup} and thinly sliced @mini cucumber{2%unit}.

In a #small bowl{}, combine @sweet thai chili sauce{2%tbsp}, remaining mayonnaise, and juice from the remaining lime. Stir well to combine.