These Low Carb Thai Salmon Fishcakes are packed with flavor from Thai red curry paste, fish sauce, and aromatic spices. They're a delicious and healthy option for a seafood meal.
Ingredients: 400g salmon fillets, skin removed and chopped. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon coconut aminos. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1 small red chili, finely chopped optional. 2 spring onions, finely chopped. Handful of fresh coriander, chopped. 1 egg. 1 tablespoon coconut flour. 1 tablespoon coconut oil for frying.
Instructions: Chop the salmon and put it in a bowl. Add the Thai red curry paste, fish sauce, coconut aminos, grated ginger, minced garlic, chopped chili if using, chopped spring onions, and fresh coriander. Then add the egg and coconut flour and mix everything together well. Cut the mixture into equal parts and use your hands to form them into fishcakes. In a pan, heat the coconut oil over medium-low heat. For three to four minutes on each side, or until golden brown and fully cooked, remove from the oil. Serve hot with your choice of salad or dipping sauce.
Prep Time: 15 minutes
Cook Time: 10 minutes
Michael Meza