These delicious Thai Fish Cakes are bursting with flavor. The salmon is cooked in coconut milk and Thai spices then cooled and formed into patties. A quick sear in coconut oil makes the edges crispy and leaves the inside super tender. Top them with the fruit salsa for a simple yet totally tasty dinner recipe that is naturally paleo + gluten-free.

These delicious Thai Fish Cakes are bursting with flavor. The salmon is cooked in coconut milk and Thai spices then cooled and formed into patties. A quick sear in coconut oil makes the edges crispy and leaves the inside super tender. Top them with the fruit salsa for a simple yet totally tasty dinner recipe that is naturally paleo + gluten-free. | theendlessmeal.com

It's Throw Back Thursday time again! I seriously love this one day a month I get to reshare old (but awesome) recipes with you. ā™” #tbt.

This is the 19th time I've dug through the archives to find recipes that are tasty, but you might not know it from the pictures. I've had my eye on these Thai Fish Cakes for a while, and now that we're getting ready to welcome in spring (soon, please!!) I thought it would be the perfect time to bring these out again.

I've updated the recipe a little as I wasn't super happy with it the way it was written. The original recipe calls for the fish cakes to be baked, but I found them a little dry made that way. I've added an egg this time and gave them a quick sear in some coconut oil and the result is Thai fish cakes that are super tender and have a slightly crispy outside. In other words, they're perfect.

These delicious Thai Fish Cakes are bursting with flavor. The salmon is cooked in coconut milk and Thai spices then cooled and formed into patties. A quick sear in coconut oil makes the edges crispy and leaves the inside super tender. Top them with the fruit salsa for a simple yet totally tasty dinner recipe that is naturally paleo + gluten-free. | theendlessmeal.com

Original post date: May 29th, 2013

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'll 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, 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. (Scratch that, the new recipe is delicious with or without the salsa.) 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 complement to Thai flavored fish cakes with just a tiny hint of spice. A match made in heaven, or some corny line like that.

These delicious Thai Fish Cakes are bursting with flavor. The salmon is cooked in coconut milk and Thai spices then cooled and formed into patties. A quick sear in coconut oil makes the edges crispy and leaves the inside super tender. Top them with the fruit salsa for a simple yet totally tasty dinner recipe that is naturally paleo + gluten-free. | theendlessmeal.com

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. It 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? I'll do the same for you. šŸ™‚

These delicious Thai Fish Cakes are bursting with flavor. The salmon is cooked in coconut milk and Thai spices then cooled and formed into patties. A quick sear in coconut oil makes the edges crispy and leaves the inside super tender. Top them with the fruit salsa for a simple yet totally tasty dinner recipe that is naturally paleo + gluten-free. | theendlessmeal.com
These delicious Thai Fish Cakes are bursting with flavor. The salmon is cooked in coconut milk and Thai spices then cooled and formed into patties. A quick sear in coconut oil makes the edges crispy and leaves the inside super tender. Top them with the fruit salsa for a simple yet totally tasty dinner recipe that is naturally paleo + gluten-free. | theendlessmeal.com

Thai Fish Cakes with Mango Avocado Salsa

These delicious Thai Fish Cakes are bursting with flavor. The salmon is cooked in coconut milk and Thai spices then cooled and formed into patties. A quick sear in coconut oil makes the edges crispy and leaves the inside super tender. Top them with the fruit salsa for a simple yet totally tasty dinner recipe that is naturally paleo + gluten-free.

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Ingredients

Mango Avocado 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

Thai Fish Cakes

  • 1 ½ lb salmon
  • ½ 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 sriracha
  • 1 large egg, beaten
  • ¼ cup fine breadcrumbs
  • ¼ cup all-purpose flour, gluten-free if needed
  • Coconut oil, for the pan

Instructions 

  • Combine all the salsa ingredients in a medium sized bowl and stir gently to mix. Set aside.
    1 mango, 1 avocado, ¼ red pepper, 2 tablespoons red onion, 2 tablespoons chopped cilantro, Juice from half a lime, A pinch of sea salt
  • 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. 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 until the pan is dry. Remove the pan from the stove and let the salmon cool.
    1 ½ lb salmon, ½ cup canned coconut milk, 2 tablespoons red Thai curry paste, 2 cloves garlic, ½ inch piece of ginger, 1 teaspoon sriracha
  • 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.
    1 large egg, ¼ cup all-purpose flour, ¼ cup fine breadcrumbs
  • 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.
    Coconut oil
  • Serve the Thai fish cakes topped with plenty of salsa.

Notes

Use the best curry paste you can find. We use Amoy or Mae Jin for all of our Thai curry recipes as they are both really flavourful without having a lot of heat.
The fish cakes are very tender and will need to be handled carefully before you cook them.
If you're making these ahead of time, you can form them into patties, dust them with flour, and then keep them in your fridge on a parchment-lined baking sheet until you are ready to put them in the frying pan. You may want to add another dusting of flour before they go into the pan.
Serving: 1 fish cake with ā…™ of the salsa, Calories: 291kcal, Carbohydrates: 14g, Protein: 25g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 103mg, Potassium: 820mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1467IU, Vitamin C: 25mg, Calcium: 37mg, Iron: 2mg
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