January 20, 2011
Spicy fish cakes
I made myself some fish cakes today. It had been a while since I made those and I really felt like eating them again. They're pretty quick and easy to make, and they go really well with just about any vegetable.
Today I served them with some of my leftover broccoli garlic soup (without the chicken), but tomorrow I'm probably going to have them with a salad for lunch at work.
Instead of salmon you could use other types of fish too; tilapia, panga, trout or even mackerel. Just what you prefer, but they're delicious anyhow.
Spicy fish cakes (serves 2)
- 250g of salmon fillet, diced
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- 1 egg
- 1 tbsp coconut flour
- 2 tsp Thai red curry paste
- 1 tbsp fresh coriander leaves, chopped
- 1 tbsp sesame seeds
- 1 tsp coconut oil
1. Add all ingredients to a food processor and pulse together until well combined.
2. Heat coconut oil in a frying pan and drop in large tablespoons of the mixture, flatten them equally with the back of a spoon. You can make 5-6 fish cakes this way.
3. Reduce heat to medium and flip the fish cakes when the bottoms are browned (this only takes a few minutes).
4. After another few minutes, when the other side of the cakes has browned as well, remove cakes from pan and serve them immediately.
They taste great with a salad or a quick vegetable stir-fry. If you don't like your food to be too spicy, only use 1 tsp of Thai red curry paste, instead of 2.