• Cooking Time: 40
• Servings: 4
• Preparation Time: 5
• 4 x 95g of Canned Salmon (or 400g)
• 1 Jalapeno Seeds Removed and Diced
• 1/2 Onion Diced
• 1 Red Capsicum Diced
• 1 Teaspoon Ginger
• 1 Teaspoon Crushed Garlic
• 2 Tablespoons Chopped Coriander
• 2 Eggs
• 3 Tablespoons Coconut Flour
• 1 Tablespoon Coconut Oil
• 2 Tablespoons Sriracha Sauce (optional)
• 1 Lemon in Wedges (optional)

1. Preheat oven to 160°C (Fan Forced). Drain the Salmon in the can's and transfer to a large mixing bowl. Add the Jalapeno, Onion, Capsicum, Ginger, Garlic, 1 Tablespoon of Coriander, Eggs and Coconut Oil. Combine, and transfer to the fridge for 5 to 10 minutes.
2. Heat a medium frying pan over medium heat and add the Coconut Oil. Cook the fish cakes in batches of 3 for 3 to 4 minutes on each side. Once you have cooked all of the fish cakes, transfer to a baking tray lined with baking paper.
3. Place the fish cakes in the oven for 5 minutes.
4. Place the fish cakes in the oven for 5 minutes.

If you are looking for an easy peasy mid week dinner than look no further, because our 'Keto Thai Salmon Fish Cakes' are the easiest! Not only are they easy, but they are packed with flavor in the form of Jalapeno, Capsicum and Onion, aswell as Garlic & Ginger. We opted to use Salmon in spring water, however if Salmon isn't your thing and your more the Tuna type you could totally sub them for one another.