Paleo Malaysian Salmon Fish Cakes with a Mango and Avocado Salsa

Malaysian Fishcakes

I cannot tell you how delicious this was!  I got the idea from a recipe for Malaysian Crab Cakes.  I wanted to make them cheaper to make and increase the omega content so tinned salmon seemed a good choice.

They are really quick and easy to make.  If you want to cut the time down even more,  don’t do the salsa, although I have to warn you, you will be seriously missing out!

Serve with a big salad such as my Fattoush salad: Click Here

Salmon is high in protein, vitamins and minerals (including potassium, selenium and vitamin B12) and very high in omega-3 fatty acids.

It is said to contribute to:

  • Healthy brain function
  • Heart health
  • Healthy joints
  • General wellbeing

Salmon can help reduce the risk of:

  •  Alzheimer’s
  • Asthma
  • Depression
  • Diabetes
  • High blood pressure
  • Macular degeneration
  • Multiple Sclerosis
  • Rheumatoid arthritis

This recipe is:

Snip 14Snip 10Snip 8Snip 5Snip 4Snip 3

Adaptations

Snip 13Instead of salmon you could use sweet potato and add nuts, seeds or tofu for protein

Snip 12You could add sweet or white potato to the fish cake or just serve them with a side of potatoes or rice

Snip 2The raw mix will keep for a couple of days so you can either whip it up in the morning for a speedy dinner when you get home or make enough for 2 days

Capture Fresh Coriander and parsley can be used in Protein Smash-Fest Stir-FrySpicy Chicken Wraps with a Cooling Avocado Cream and Fattoush Salad

Fish sauce and lemon grass is great in stir fry

Paleo Malaysian Salmon Fishcakes with a Mango and Avocado Salsa (serves 1)

Ingredients

For the salsa:

  • 1/2 mango diced
  • 1 avocado diced
  • 1 tsp thai fish sauce
  • 1/2 juice of half a lime
  • 1 tbsp fresh coriander chopped
  • 1/2 tbsp fresh parsley chopped

For the Fish Cakes:

  • 1 170g tin salmon
  • 1 tbsp fresh coriander chopped
  • Juice of half a lime
  • 1/2 tsp soy sauce or tamari
  • 1/2 tbsp Thai fish sauce
  • 1/2 stalk of lemongrass ( use the middle only and chop finely)
  • 1tsp finely chopped fresh ginger
  • 1 egg beaten
  • Cooking fat of your choice – I used olive oil but sesame oil would give a really nice flavour

Method

  1. Prepare the salsa by combining all the ingredients and set aside
  2. Heat the oil in a pan
  3. Meanwhile combine all the ingredients for the fish cakes
  4. When the oil is hot take a small handful of the mixture and shape into a patty.  The mixture will be quite wet so it wont be perfect but it will hold together once cooked
  5. Carefully lay it in the pan
  6. Repeat until you have used all the mixture – I got 4 cakes out of mine
  7. Fry until browned
  8. Carefully flip over with a fish cake and fry the other side

Did you like this recipe?  You can pin it by clicking on the Pinterest button below!

 

 

 

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