These fish cakes are made with canned, wild-caught salmon but work just as well with fresh, flaked fish. Serve for lunch or dinner with a dipping sauce and a cool, crisp cucumber salad. Yum!
(serves 2 -3)
Ingredients:
- 1 can wild caught salmon
- 1 heaped tbsp chopped coriander
- 1 heaped tbsp chopped spring onion
- 1 clove garlic, minced
- 1/2 cup quinoa flakes (you can find quinoa flakes at most international health stores. You can leave this out if not available but it helps to bind and they do give the cakes a nice texture)
- 1 tbsp Thai red curry paste
- 1 tsp fish sauce
- 2 eggs, beaten
Dipping Sauce:
- 1 clove garlic, minced
- 1 green chilli, finely chopped
- 1 tsp palm sugar
- 1 tbsp thai fish sauce
- 1 tbsp rice vinegar
- 1/2 tbsp lime juice
- 1 tbsp water
Preparation:
- In a small bowl, whisk together the ingredients for the dipping sauce until well combined
- Drain the salmon and flake in a larger bowl with a fork
- Add the remaining ingredients to the bowl and mix well
- Use your hands to make patties the size of your palm (if you are not using quinoa flakes, make the patties a bit smaller so that they are easier to handle)
- Heat 1 tbsp of coconut oil in a large frying pan and brown the fish cakes on both sides (about 4 minutes on each side)
- Serve with the dipping sauce and a cucumber salad
Enjoy!
