Thai Fish Cakes Recipe

Ingredients

• 1 mango (cut into small cubes)
• 1 avocado (cut into small cubes)
• 1/4 red pepper (cut into small cubes)
• 2 tablespoons red onion (diced)
• 2 tablespoons chopped cilantro
• Juice from half a lime
• A pinch of sea salt
• 1 1/2 lb salmon
• 1/2 cup canned coconut milk
• 2 tablespoons red Thai curry paste (see notes)
• 2 cloves garlic (finely minced)
• 1/2 inch piece of ginger (finely minced)
• 1 teaspoon sriracha
• 1 large egg (beaten)
• 1/4 cup fine breadcrumbs
• 1/4 cup all-purpose flour
• Coconut oil (for the pan)

Instructions

1. 1

   make salsa: Combine all the salsa ingredients in a medium sized bowl and stir gently to mix. Set aside.

2. 2

   poach the salmon: Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well. Add the salmon to the pan, skin side up, and let it poach for 10 minutes.

3. 3

   cook until dry: When the salmon is cooked, peel off the skin and discard it. Break the salmon into pieces using a wooden spoon and continue to cook it until the pan is dry. Remove the pan from the stove and let the salmon cool.

4. 4

   add and form: Add the egg and breadcrumbs to the salmon and mix well. If the mixture is too wet to stick together, add more breadcrumbs. Form into 6 patties and dust both sides with the flour.

5. 5

   fry: Add a big spoonful of coconut oil to a non-stick frying pan over medium-high heat. Add the fish cakes and cook until crispy on one side, about 3 minutes. Carefully flip them over and cook until crispy on the other side.

6. 6

   Serve the Thai fish cakes topped with plenty of salsa.