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Regal Thai Salmon & Potato Cakes with Asian Style Salad

3 Stars Based on 6 reviews
  • Difficulty: Easy
  • Serves: 4
  • Preparation time:
  • Cooking time:

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  • 4 x Regal Thai Salmon & Potato Cakes
  • 1/4 cup rice bran oil
  • 2 Lebanese cucumbers, thinly sliced
  • 2 tbsp rice wine vinegar
  • 1/2 tsp sugar
  • 1/2 tsp pink salt
  • 1/2 bag baby spinach leaves, washed, drained
  • 1 mango, peeled
  • 1 red chilli, finely sliced
  • 1/4 cup peanuts, roasted , roughly chopped
  • 1 cup coriander leaves
  • 2-3 tablespoons Thai Sweet chilli sauce
  • lime, wedges to serve


Place a heavy-bottomed frying pan on a medium heat. Heat the rice bran oil. Fry the Regal Thai Cakes for about 3-4 minutes, then turn and cook a further 3-4 minutes. Use tongs to hold them on their sides to brown as well. Set aside in warm oven until ready to serve.

Finely slice the cucumber using a mandolin or sharp knife. Place in a glass or ceramic dish. Mix together the rice wine vinegar, salt and sugar until well dissolved. Pour over the cucumber and gently toss to coat. Set aside for 5 minutes.

Assemble the salad, onto two or four serving plates. Arrange spinach leaves with mango slices, chilli slices, pickled cucumber and coriander leaves. Top with a warm Regal Thai Cake. Sprinkle over chopped peanuts, and drizzle with sweet chilli sauce.

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