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
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yield
4 serving(s)
prep time
5 Min
cook time
40 Min
method
Stove Top
Ingredients For keto thai salmon fish cakes
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400 gcanned salmon
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1jalapeno
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1/2onion
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1capsicum
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1 tspginger
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1 tspgarlic
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2 Tbspcoriander
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2eggs
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3 Tbspcoconut flour
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1 Tbspcoconut oil
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2 Tbspsriracha sauce
How To Make keto thai salmon fish cakes
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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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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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3Place the fish cakes in the oven for 5 minutes
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4Serve with the remaining tablespoon of Coriander, Lemon Wedges and Sriracha Sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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