Paleo Thai Salmon Cakes And Crunchy Salad Recipes

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PALEO THAI SALMON CAKES AND CRUNCHY SALAD



Paleo Thai Salmon Cakes and Crunchy Salad image

Provided by Emma and Carla

Number Of Ingredients 18

400 g (14 oz) wild caught canned salmon, drained
350 g (12 oz) sweet potato, peeled, cooked and mashed
2 shallots (scallions) sliced
2 eggs
2 tbs coconut flour
2 2 tbs fresh coriander chopped
1 tsp paprika
1⁄2 tsp chilli powder
salt and pepper
oil for the pan
200 g (7 oz) snow peas sliced
2 carrots cut into match sticks
1 cucumber cut into match sticks
1 lime juiced
2 tbs fresh coriander chopped
1 tbs coconut aminos or tamari sauce
1 tbs sesame oil
1 tbs sesame seeds salt

Steps:

  • In a bowl add all the salmon cake ingredients, except the oil and mix well.
  • Use a 1⁄2 measuring cup to scoop, roll and flatten mixture into cakes.
  • This should make about 8 salmon cakes.
  • In a medium heat fry pan melt a little coconut oil and fry until golden, flip and fry the other side Continue to cook all the cakes.
  • To make the salad simply mix all ingredients in a large bowl.
  • Serve salmon cakes on top of crunchy salad.

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