Thai Style Salmon Patties with Pickled Vegetables

Thai fish cakes, or tod mun pla, are one of those dishes that show up in every Thai market and street stall, usually fried to order and served with something sharp and sweet on the side. This version takes that idea home. The salmon is bound with mashed cauliflower and a spoonful of red curry paste, so the patties hold together without much fuss and stay moist in the middle. It is a good example of how a home cook can stretch a simple fish mixture without losing the flavour that makes it worth making. If you want a crunchy extra to nibble on while you cook, try Crunchy Coconut Curry Snack Mix alongside.

A word on the salmon itself. Tinned salmon is a practical choice here, and it is often more affordable than fresh fillets. Tinned fish is usually packed at the peak of freshness, and the soft bones in many tins are finely edible and add a little calcium along with the flavour. If you use fresh or frozen fillets, cook them gently and let them cool before flaking, otherwise the mixture can turn loose and sticky. Either way, flake it by hand rather than blitzing it, so you keep some texture in the patties.

The pickled vegetables are worth the five minutes they take. Matchsticks of carrot, cucumber and red onion soften within a short time in rice wine vinegar, and the little bit of honey takes the sharp edge off. They keep well in the fridge for a few days, so you can make a bigger batch and spoon it over salads, rice bowls or leftover patties. Crushed peanuts add crunch, and a thin drizzle of coconut milk ties the plate together without making it heavy.

If you want something to serve alongside, a bowl of plain brown rice or a cold noodle salad works well. For a lighter lunch, these patties go nicely with a crisp side of Crisp Salad with Bacon, Walnuts and Cranberries if you like a bit of sweetness against the spice, or with Fresh Cucumber Slices for Snacking for a plain, cooling side that takes no time at all.

Leftover patties keep in a covered container in the fridge for a day or two. Reheat them in a dry pan rather than the microwave so the outside stays crisp. They also make a decent packed lunch, tucked into a wrap with a few pickled matchsticks and a squeeze of lime.