Simple Thai Salmon Cakes Gluten Free Recipes

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SIMPLE THAI SALMON CAKES (GLUTEN FREE)



Simple Thai Salmon Cakes (Gluten Free) image

These simple gluten free Thai salmon cakes make a tasty quick dinner or lunch! Grain free and dairy free, they're full of flavour and easy to make.

Provided by Monique

Categories     Main Course

Time 30m

Number Of Ingredients 11

200 grams canned salmon ((in springwater))
1/2 cup frozen peas (thawed)
1 tbsp sesame seeds
2 tbsp coconut flour
2 eggs
2 tsp Thai curry paste (e.g. yellow, red or green curry paste)
coconut oil (for frying (or you can use ghee or olive oil))
1/2 tsp ground turmeric
1 pinch chilli flakes ((dried) - adjust to suit taste preferences)
1 spring onion (trimmed and finely chopped)
1/2 tsp fresh ginger (peeled and finely chopped)

Steps:

  • Place peas in a mixing bowl and roughly mash with a fork.
  • Add salmon, sesame seeds and curry paste to the mashed peas and combine thoroughly. Whisk the eggs in a separate bowl, and then add them to the mix too and combine again.
  • Sprinkle over the coconut flour then stir this in. If you are using the other seasoning ingredients listed (i.e. spring onion, ginger, turmeric and chilli) add them in now too.
  • Using your hands, gently form the mixture into patties (I usually make 8 small patties) approximately 1 cm thick. If your mixture seems too wet to form into patties try adding a tiny bit more coconut flour, but go easy as the stuff is very absorbent.
  • Heat a fry pan up to a medium heat and add a teaspoon of coconut oil. Cook the patties for approximately 4 minutes on each side, they should turn a nice golden brown.
  • Serve with a crunchy raw salad and some steamed rice, and drizzle over some sesame oil, tahini and/or natural or coconut yoghurt if you like.

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