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 your thing and your more the Tuna type you could totally sub them for one another. https://www.naughtyandnicekitchen.com/thaisalmonfishcakes.html
prep time
5 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 400 grams canned salmon
- 1 jalapeno
- 1/2 onion
- 1 capsicum
- 1 teaspoon ginger
- 1 teaspoon garlic
- 2 tablespoons coriander
- 2 eggs
- 3 tablespoons coconut flour
- 1 tablespoon coconut oil
- 2 tablespoons sriracha sauce
How To Make keto thai salmon fish cakes
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Step 1Preheat 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.
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Step 2Heat 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.
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Step 3Place the fish cakes in the oven for 5 minutes
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Step 4Serve with the remaining tablespoon of Coriander, Lemon Wedges and Sriracha Sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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