Thai Fish Cakes with Mango Avocado Salsa

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Gluten Free Thai Fish Cakes with Mango Avocado SalsaSo 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.

Gluten Free Thai Fish Cakes with Mango Avocado SalsaI’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.

Gluten Free Thai Fish Cakes with Mango Avocado Salsa

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 :)

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5.0 from 1 reviews
Thai Fish Cakes with Mango Avocado Salsa
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes 6
Ingredients
For the fish cakes
  • 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
For the salsa:
  • 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
Instructions
For the salsa:
  1. Combine all ingredients in a medium sized bowl and stir gently to mix. Set aside.
For the fish cakes:
  1. 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.
  2. Remove from heat. If there are any large chunks of fish break them up with a spoon. Salt to taste.
  3. 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.
  4. 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.
  5. Broil for about 15 minutes, carefully flipping halfway through.
  6. Serve topped with plenty of salsa.
Notes
Use the best curry paste you can find. I use Amoy or Mae Jin for all my Thai curry recipes which are both really flavourful without having a lot of heat.

 

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Comments

    • says

      Hi Katie,

      I’ve only ever made this with fresh salmon before. Although it would be different I would suspect that it would also turn out if you used canned salmon. If you decide to use canned salmon I would love to hear how it turned out!

  1. john says

    How are you cutting up the salmon? Manually? Food processor? The picture looks like it’s not super chunky.

    • says

      Hey John,

      I just cut it up manually with a knife. I used a food processor once when making fish cakes and the fish turned into a paste. I definitely wouldn’t recommend it :)

  2. Maria says

    I’m not exactly sure how you are cooking the salmon. So, you are cutting the salmon into chunks and with only a quarter cup of coconut milk you are tossing it until it cooks? Is that enough liquid? This recipe sounds delicious so I want to make sure I get it right.

    • says

      Hi Maria,

      So the coconut milk is really just for flavour. A lot of it will cook off while the salmon cooks. Actually if it didn’t cook off the salmon would be too wet. Hope you love the recipe!

Trackbacks

  1. […] #13. Thai Fish Cakes with Mango Avocado Salsa These fish cakes feature Thai flavor thanks to curry paste, sriracha, and ginger. Topping them with a mango avocado salsa is a great idea, as we’ve already seen how these two blend well together and have similar textures to each other. Fish cakes are just fun to eat, and if you’re tired of eating your fish in fillet form can be a nice change of pace. If you’re cooking for kids you’ll find that fish cakes go over better than an ordinary piece of fish, especially with a colorful salsa on top of it, but you may want to leave out the sriracha so it won’t be as spicy. […]

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