These Thai fish cakes with mango avocado salsa are bursting with flavor! We lightly fry them in coconut oil so they're crispy on the outside but tender in the center. They're an easy light meal or appetizer, and they're ready in just 35 minutes!
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.
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
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 it until the pan is dry. Remove the pan from the stove and let the salmon cool.
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 ⅙ 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