Thai Salmon Fish Cakes
This salmon fish cake recipe calls for canned salmon because it is quick and convenient, however, if you have leftover cooked salmon, you can certainly use that as well.
-
Prep Time: 40 minutes -
Cook Time: 10 minutes
-
Total Time: 50 minutes
-
Yield: 6 fish cakes 1x -
Category: Appetizer -
Cuisine: American
Category:
Cuisine:Ingredients
- 300g salmon, skinless and boneless, canned or cooked
- 3 green onions, thinly sliced
- 1 Thai chilli, seeded and minced
- 2 cloves garlic, minced
- 1" ginger root, grated
- 1/4 red bell pepper, minced
- 2 eggs
- 1 tablespoon coconut flour
- 1 teaspoon fish sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon sea salt
- 1 tablespoon coconut oil
- Fresh coriander and lime wedges, to serve
Instructions
- In a large bowl, combine salmon, green onion, chili, garlic, ginger, and red bell pepper and, using your hands, mix well to combine.
- Drizzle in fish sauce and mix to combine.
- Sprinkle in coconut flour, cumin, coriander and sea salt. Using your hands, mix well to ensure spices are well incorporated.
- In a separate small bowl, crack and whisk eggs, and then transfer to the large bowl and mix with the salmon mixture. You are looking for a thick mixture to form that is easily held together.
- Using a 1/4 cup measure, form into balls and then flatten into disks, the mixture should form 6 patties.
- Add patties to a plate and transfer to the fridge for 30 minutes to chill before cooking.
- In a skillet on medium heat, heat coconut oil, add patties and cook for 2-3 minutes per side until crispy. Depending on the size of your pan you may need to work in batches.
- Serve fish cakes warm with fresh lime wedges and coriander, or store and eat cold with a herb salad.
- Enjoy!
Nutrition
- Serving Size: 1 fish cake
- Calories: 136 calories
- Sugar: 1 gram
- Fat: 8 grams
- Carbohydrates: 3 grams
- Fiber: 1 gram
- Protein: 13 grams
Find it online: https://kaynutrition.com/thai-salmon-fish-cakes/