Keto Thai Salmon Fish Cakes Recipes
THAI TASTE'S THAI FISH CAKES
Combining the fresh flavours of salmon with the zing of Thai spices, these fish cakes from Thai Taste not only look beautiful but taste amazing too.
Provided by clemmiecorlett
Time 15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
- Transfer to a bowl and stir in the sliced green beans.
- Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
- Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
- Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.
KETO AIR FRYER SALMON CAKES WITH SRIRACHA MAYO
Salmon cakes can certainly be keto-friendly if you just tweak a few ingredients. They make a great dinner or you can serve atop a salad for a delicious lunch. The mixture can get a little sticky, so I spray my hands with cooking spray when handling, and I use a small silicone spatula to help get them off the plate and into the fryer.
Provided by France C
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.
- Add salmon, almond flour, egg, 1 1/2 teaspoons seafood seasoning, and green onion to the Sriracha mayo; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)
- Line a plate with waxed paper and spray hands with cooking spray. Form the salmon mixture into 8 small patties; transfer to a plate. Place in the refrigerator until chilled and firm, about 15 minutes.
- Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
- Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.
- Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning, if desired.
Nutrition Facts : Calories 340 calories, Carbohydrate 3.6 g, Cholesterol 107.5 mg, Fat 24.7 g, Fiber 1.5 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 513.1 mg, Sugar 0.7 g
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- Place some wax paper or baking parchment onto a plate. Divide the mixture into four then spoon each portion onto the paper. Cover with another layer of paper and a layer of plastic wrap, and leave in the fridge for at least an hour.
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- For the fish cakes, combine fish, coconut butter, fish sauce, water, garlic, ginger, cilantro, chili powder, pepper flakes, cumin and coriander in the bowl of a food processor.
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