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–+ servings
thai salmon cakes on white plate with side salad and lime

Simple Thai Salmon Cakes (Gluten Free)

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.
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Course: Main Course
Cuisine: dairy free, gluten free, grain free, paleo, seafood
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 to 3 servings

Ingredients

  • 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)

Seasoning Ingredients - all optional add-ins

  • 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

Instructions

  • 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.

Notes

*Serves 2-3 people. Leftovers can be kept in the fridge for a few days – these patties are great cold too, chopped up and tossed in a salad for lunch or dinner.
*Some easy ingredient substitutions are:
  • Swap the tinned salmon to tinned tuna (tuna in springwater will work best, as I have specified for the salmon);
  • Use a 2-3 tablespoons of finely diced red onion to replace the spring onion;
  • Add in some fresh or ground coriander for a different seasoning option.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!