These delicious Thai fish cakes are full of flavor. The salmon is cooked in coconut milk and Thai spices, then cooled and made into patties. A quick cooking with coconut oil makes the edges crisp and leaves the inside very soft. Garnish with fruit salsa for a simple but delicious dinner, which is of course without paleo or gluten.
Ingredients
- For the salsa:
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- 1 mango, cut into small cubes
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- 1 avocado, cut into small cubes
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- ¼ red pepper, cut into small cubes
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- 2 tablespoons red onion, diced
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- 2 tablespoons chopped cilantro
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- Juice from half a lime
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- A pinch of sea salt
Instructions
- Combine all ingredients in a medium sized bowl and stir gently to mix. Set aside.
- Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well. Add the salmon to the pan and let it poach for 10 minutes. Break the salmon into pieces using a wooden spoon and continue to cook until the pan is mostly dry. Let the salmon cool.
- Add the egg and mix well. Form into 6 patties and dust both sides of each with the flour.
- Add a little coconut oil to a non-stick frying pan over medium-high heat. Add the fish cakes and cook until crispy on one side, about 3 minutes. Carefully flip them over and cook until crispy on the other side.
- Serve topped with plenty of salsa.
Originally posted 2019-01-20 03:07:52.
Notes
Use the best curry paste you can find. I use Amoy or Mae Jin for all my Thai curry recipes which are both really flavourful without having a lot of heat. The fish cakes are very tender and will need to be handled carefully before you cook them. If you're making these ahead of time, you can form them into patties, dust with the flour, and then keep them in your fridge on a parchment-lined baking sheet until you are ready to put them in the frying pan.
Originally posted 2019-01-20 03:07:52.
