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Thai Inspired Salmon Fishcakes
Rated 5.0 stars by 1 users
Makes 2-3 portions.
If dividing into 2 portions, each portion contains:
631 Calories / 46.4g Fat / 7.8g Carbs / 40.6g Protein / 13.2g Fibre
If dividing into 3 portions, each portion contains:
421 Calories / 30.9g Fat /5.2g Carbs / 27.1g Protein / 8.8g Fibre
These macros are estimated as it's difficult to know how much oil is absorbed. For these values, we've assumed 50g oil is absorbed for this recipe.
Ingredients
The Fishcakes
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280g Cauliflower / Broccoli
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280g Cooked Salmon (around 3 large fillets) - we removed the skin for preference
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1 Small - Medium Chilli
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10ml Liquid Aminos
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A small handful of fresh coriander: divided into leaves & stalks
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Juice & Zest of 1 Lime
To Fry
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Lard or Cooking Coconut Oil - enough to cover the pan with a few cm of oil once melted. The majority of this will be leftover and available to use again.
To finish
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3 Spring Onions
Directions
Break up cooked salmon into large mixing bowl.
Finely chop the chilli & coriander leaves and add them to the mixing bowl with the salmon, along with the lime zest.
Add to a food processor: the broccoli / cauliflower, coriander stalks, lime juice and liquid aminos.
Blitz the contents of the food processor until it forms a smooth paste. Transfer this to the mixing bowl.
Combine everything together and allow the mix to rest for a few minutes.
In the meantime, chop the spring onions for decorating.
Add the Panda Flour to the mixing bowl and combine - this should make the mix drier, and you should be mould fishcakes in the palm of your hand.
Heat the lard / cooking coconut oil in a large pan over a medium-high heat. If you have a thermometer, the oil should be around 190°C.
Use tongs to place the fishcakes in the oil - they should sizzle. Ensure you don’t over-fill the pan.
Cook the fishcakes on one side for a couple of minutes, until golden. Flip them over with the tongs and repeat on the other side.
Once fried, place the fishcakes on some kitchen towel to absorb any excess moisture.
Sprinkle with the chopped spring onions to serve!
