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Paleo Thai Salmon Cakes and Crunchy Salad
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Servings:
4
STUFF YOU NEED
FOR THE SALMON CAKES
400
g (14 oz)
wild caught canned salmon, drained
350
g (12 oz)
sweet potato, peeled, cooked and mashed
2
shallots (scallions) sliced
2
eggs
2
tbs
coconut flour
2
2 tbs
fresh coriander chopped
1
tsp
paprika
1⁄2
tsp
chilli powder
salt and pepper
oil for the pan
CRUNCHY SALAD
200
g (7 oz)
snow peas sliced
2
carrots cut into match sticks
1
cucumber cut into match sticks
1
lime juiced
2
tbs
fresh coriander chopped
1
tbs
coconut aminos or tamari sauce
1
tbs
sesame oil
1
tbs
sesame seeds salt
NOW WHAT
In a bowl add all the salmon cake ingredients, except the oil and mix well.
Use a 1⁄2 measuring cup to scoop, roll and flatten mixture into cakes.
This should make about 8 salmon cakes.
In a medium heat fry pan melt a little coconut oil and fry until golden, flip and fry the other side Continue to cook all the cakes.
To make the salad simply mix all ingredients in a large bowl.
Serve salmon cakes on top of crunchy salad.
MERRYMAKER TIP
Don’t feel like raw salad? Simply stir fry all your veggies! Yay!