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.
- 300 g salmon
- three green onions, thinly sliced
- one Thai chili, seeded and minced
- two cloves garlic, minced
- one ginger root, grated
- one red bell pepper, minced
- two eggs
- one tbsp coconut flour
- one tsp fish sauce
- one tsp ground cumin
- one tsp ground coriander
- one tsp sea salt
- one tbsp coconut oil
- fresh coriander and lime wedges, to serve
1. In a large bowl, combine salmon, green onion, chili, garlic, ginger, and red bell pepper and, using your hands, mix well to combine.
2. Drizzle in fish sauce and mix to combine.
3. Sprinkle in coconut flour, cumin, coriander and sea salt. Using your hands, mix well to ensure spices are well incorporated.
4. 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.
5. Using a ¼ cup measure, form into balls and then flatten into disks, the mixture should form 5-6 patties.
6. Add patties to a plate and transfer to the fridge for 30 minutes to chill before cooking.
7. 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.
8. Serve fish cakes warm with fresh lime wedges and coriander, or store and eat cold with a herb salad.