So here I go being all gluten free on you again. But don’t worry, you would never know there’s no gluten in these fish cakes. Trust me, you won’t miss it. I think it’s really important that if you need to cut something out of your diet you don’t feel like it’s missing.
I’m going to be honest … I really didn’t think these were going to turn out very well. They definitely weren’t supposed to turn into a blog post. It was more like one of those afternoons where I realize I’m starving and there’s nothing in the house. And by nothing at all I mean nothing but some salmon trimmings in the freezer, a can of coconut milk and some Thai curry paste. What’s a girl to do?
The mango avocado salsa came the day after. Without it, these are a little boring, I’ll admit. BUT … with the salsa they are absolutely amazing. Seriously. It’s sweet, crunchy, creamy with just a hint of fresh lime. It’s the perfect compliment to Thai flavoured fish cakes with just a tiny hint of spice. Match made in heaven, or some corny line like that.
They were also really good the day after straight out of the fridge. Or actually about 10 minutes out of the fridge after I took these shots and my growling stomach couldn’t wait a second longer to have them. Made me think they will make a great addition to a picnic lunch this summer.
Speaking of summer, is it summery where you are? Here in Vancouver we were teased with a few weeks of gorgeous, summertime beach weather at the beginning of May. Now that’s been cruelly ripped away and we’re back to rain and clouds. Will you cross your fingers for me that we get some heat and sunshine this weekend? And I’ll do the same for you.
If you make these Thai Fish Cakes with Mango Avocado Salsa make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1½ lbs. of salmon
- ¼ cup canned coconut milk
- 2 tablespoons red Thai curry paste (see note)
- 2 cloves garlic, finely minced
- ½ inch piece of ginger, finely minced
- 1 teaspoon siracha
- Salt to taste
- 1 mango, cut into small cubes
- 1 avocado, cut into small cubes
- ¼ 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
- Combine all ingredients in a medium sized bowl and stir gently to mix. Set aside.
- Add all fish cake ingredients, except salt, to a medium sized pot. Cook over medium high heat, stirring often, until the fish is cooked through and the coconut milk has mostly evaporated.
- Remove from heat. If there are any large chunks of fish break them up with a spoon. Salt to taste.
- Set the oven to broil and heat to 400 degrees. Position the rack in the upper third of the oven. Line a baking sheet with parchment paper or a silicone mat.
- Once the fish is cool enough to handle, form 6 patties and place them on the prepared baking sheet. The fish cakes will be quite soft.
- Broil for about 15 minutes, carefully flipping halfway through.
- Serve topped with plenty of salsa.