Thai Salmon Fish Cakes
Served hot or cold, these Thai Salmon Fish Cakes are a great way to use up leftover salmon to create a delicious light summer lunch or dinner.
Time: 50 minutes
Paleo, Gluten-Free, Dairy-Free
- 300g salmon, cooked
- 3 green onions, thinly sliced
- 1 Thai chilli, seeded and minced
- 2 cloves garlic, minced
- 1″ ginger root, grated
- ¼ red bell pepper, minced
- 2 eggs
- 1 tablespoon coconut flour
- 1 teaspoon fish sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon sea salt
- 1 tablespoon coconut oil
- Fresh coriander and lime wedges, to serve
- 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 ¼ cup measure, form into balls and then flatten into disks, the mixture should form 5-6 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.
Stephanie Kay Nutrition