Keto Thai Salmon Fish Cakes Recipes

THAI TASTE'S THAI FISH CAKES

Thai Taste's Thai Fish Cakes image

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

Ingredients

450g (1lb) skinless fish fillets (salmon, haddock, etc) cut into chunks
4 spring onions, finely sliced
1 red chilli, deseeded and finely chopped
2 tbsp Thai Taste Red Curry Paste
2 tbsp fresh coriander leaves
1 tbsp Thai Taste Palm Sugar
1 tsp Thai Taste Fish Sauce
1 tbsp fresh lime juice
50g (2oz) fine green beans, finely sliced
1 tbsp Thai Taste Rice Bran Oil, for frying
Dipping sauces
Lime wedges
Shredded spring onions

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

Keto Air Fryer Salmon Cakes with Sriracha Mayo image

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

Ingredients

¼ cup mayonnaise
1 tablespoon Sriracha
1 pound skinless salmon fillets, cut into 1-inch pieces
⅓ cup almond flour
1 egg, lightly beaten
1 ½ teaspoons seafood seasoning (such as Old Bay®)
1 green onion, coarsely chopped
cooking spray
1 pinch seafood seasoning (such as Old Bay®)

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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