Craving a vibrant and flavorful dish that's both healthy and satisfying? Look no further than these delectable Thai Fish Cakes! This recipe offers a delightful twist on a classic, incorporating the zesty freshness of Thai cuisine with the satisfying heartiness of fish cakes. Imagine crispy, golden-brown patties bursting with the aromatic blend of lemongrass, ginger, and chilies, all perfectly balanced with a hint of sweetness. These fish cakes are incredibly versatile, perfect as a light lunch, a sophisticated appetizer, or a show-stopping addition to your dinner party.
Whether you're a seasoned cook or a kitchen novice, this recipe is easy to follow and guarantees delicious results. Each bite delivers a burst of authentic Thai flavors, making these fish cakes an irresistible treat. Ready to create your own culinary masterpiece? Let's dive into the simple step-by-step process below to make these unforgettable Thai Fish Cakes.
Tools Needed
- Blender
- Food processor
- Frying pan or Air fryer
Ingredients
- Flaked white fish (hake, snook, or salmon)
- Thai red curry paste
- Eggs
- Soy sauce
- Fresh coriander: a handful
- Spring onion: a handful
- Green beans
- Almond flour
- Coconut oil
- Sour cream
- Lime juice
- Fish sauce (optional)
- Ginger
Step-by-Step Instructions
Step 1. Prepare the Fish Cake Mixture
- Flake white fish. Add Thai red curry paste to a blender.
- In a food processor, combine flaked fish, Thai red curry paste, eggs, soy sauce, coriander, spring onion, green beans, and almond flour.
- Pulse the mixture in the food processor until combined but still with some texture.
Step 2. Cook the Fish Cakes
- Heat coconut oil in a frying pan.
- Form the fish mixture into small cakes and fry them in hot oil for 3-5 minutes per side, until golden brown and cooked through.
- Alternatively, cook the fish cakes in an air fryer.
Step 3. Make the Dipping Sauce
- Combine sour cream, lime juice, soy sauce (or fish sauce), coriander, and ginger.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Use any white fish you prefer.
- Eggs act as a binder, replacing breadcrumbs in a keto diet.
- Make in bulk and freeze for later use.
Nutrition
- Fat: 15-25g
- Carbs: 5-10g
- Protein: 20-30g
FAQs
1. Are these fish cakes truly keto-friendly?
Yes! This recipe uses minimal carbs and focuses on healthy fats from coconut milk and fish. It's designed to fit within a ketogenic diet.
2. Can I substitute the type of fish?
Yes, feel free to use your favorite firm white fish like cod, snapper, or tilapia. Just ensure it's properly drained after cooking.
3. How long do these fish cakes keep?
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.
These Keto Thai Fish Cakes are the perfect romantic and healthy meal for Valentine's Day, or any day you crave a flavorful, satisfying dish. Their vibrant flavors and satisfying texture are guaranteed to impress your loved ones (or yourself!). So go ahead and treat yourselves to this delicious and surprisingly easy recipe.