Keto Thai Salmon Fish Cakes Recipes
KETO THAI SALMON FISH CAKES
If you are looking for an easy peasy mid week dinner than look no further, because our 'Keto Thai Salmon Fish Cakes' are the easiest! Not only are they easy, but they are packed with flavor in the form of Jalapeno, Capsicum and Onion, aswell as Garlic & Ginger. We opted to use Salmon in spring water, however if Salmon isn't...
Provided by Naughty and Nice Ktichen
Categories Seafood
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 160°C (Fan Forced). Drain the Salmon in the can's and transfer to a large mixing bowl. Add the Jalapeno, Onion, Capsicum, Ginger, Garlic, 1 Tablespoon of Coriander, Eggs and Coconut Oil. Combine, and transfer to the fridge for 5 to 10 minutes.
- 2. Heat a medium frying pan over medium heat and add the Coconut Oil. Cook the fish cakes in batches of 3 for 3 to 4 minutes on each side. Once you have cooked all of the fish cakes, transfer to a baking tray lined with baking paper.
- 3. Place the fish cakes in the oven for 5 minutes
- 4. Serve with the remaining tablespoon of Coriander, Lemon Wedges and Sriracha Sauce.
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- In a large bowl, mix together the salmon, egg, cilantro, almond flour, jalapeño, lime zest, lime juice, onion powder, cumin, salt and pepper.
- The mixture should hold together well, but if it is too dry you could add a little mayonnaise. If too crumbly, add some extra almond flour. Form the mixture into four patties and chill (covered) in the fridge for at least 30 minutes.
- Heat the olive oil in a large skillet, and add the fishcakes. Cook for about 5 minutes on each side.
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