2tspThai curry pastee.g. yellow, red or green curry paste
coconut oilfor frying (or you can use ghee or olive oil)
Seasoning Ingredients - all optional add-ins
1/2tspground turmeric
1pinchchilli flakes(dried) - adjust to suit taste preferences
1spring oniontrimmed and finely chopped
1/2tspfresh gingerpeeled and finely chopped
Instructions
Place peas in a mixing bowl and roughly mash with a fork.
Add salmon, sesame seeds and curry paste to the mashed peas and combine thoroughly. Whisk the eggs in a separate bowl, and then add them to the mix too and combine again.
Sprinkle over the coconut flour then stir this in. If you are using the other seasoning ingredients listed (i.e. spring onion, ginger, turmeric and chilli) add them in now too.
Using your hands, gently form the mixture into patties (I usually make 8 small patties) approximately 1 cm thick. If your mixture seems too wet to form into patties try adding a tiny bit more coconut flour, but go easy as the stuff is very absorbent.
Heat a fry pan up to a medium heat and add a teaspoon of coconut oil. Cook the patties for approximately 4 minutes on each side, they should turn a nice golden brown.
Serve with a crunchy raw salad and some steamed rice, and drizzle over some sesame oil, tahini and/or natural or coconut yoghurt if you like.
Notes
*Serves 2-3 people. Leftovers can be kept in the fridge for a few days – these patties are great cold too, chopped up and tossed in a salad for lunch or dinner.*Some easy ingredient substitutions are:
Swap the tinned salmon to tinned tuna (tuna in springwater will work best, as I have specified for the salmon);
Use a 2-3 tablespoons of finely diced red onion to replace the spring onion;
Add in some fresh or ground coriander for a different seasoning option.
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