Thai Fish Cakes

Weeknight Paleo hits store shelves tomorrow. We’ll be having a little celebration at the house tomorrow night for this most joyous occasion and our fish cakes are on the menu. These little buggers make a tremendous appetizer and can scale up to a full serving of protein for your meal. If you’re pantry looks anything like ours, there are likely a few cans of tuna lying around. Feel like going fancy shmancy? Replace the tuna with crab meat for those extra special moments.

Thai Fish Cakes

Ingredients:
Two 5-ounce cans wild-caught tuna
3 green onions, coarsely chopped
2 tablespoons finely chopped lemongrass
1 jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 tablespoon fresh chopped parsley
1 large egg
1/2 cup cooked yuca root
Salt and black pepper to taste
1 tablespoon coconut flour
1/4 cup coconut oil
Dipping sauce of your choice or sambal oelek

Directions:
1. In a large bowl, combine tuna, green onions, lemongrass, jalapeno, ginger, parsley and egg. Use your hands to combine well and then fold in the yuca.
2. Shape into patties and season each one with salt and pepper, then dust with coconut flour. Refrigerate for 15 minutes to allow them to set.
3. In large skillet, heat the coocnut oil over medium heat. Working in batches, fry the cakes until golden brown, 2 to 3 minutes per side. Remove the cooked cakes to a plate lined with paper towels to drain excess oil.
4. Serve with sauce of your choice.

Note: to save time, make the cakes through step 2 a day ahead and have them ready to serve in no time when guests arrive.

We hope you enjoy this party favorite for our household. Check out our newest book for a boat load of tasty ideas to tickle your culinary fancy.

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