Spicy Salmon Fish Cakes

Yesterday morning I woke up to this amazing view and a beautiful sunrise in the South of France.  This morning I got woken up by two hungry cats making lots of noise and jumping on my head.  It was 5am in London and still dark.  I know which one I prefer.  Although having said that I did miss the silly little cats and was very happy to see them when we got home last night.

These salmon fish cakes are seriously easy to make and taste great.  Serve with a salad or steamed vegetables, and home-made tamari soy sauce or coconut aminos dip.

The quantities here are for 2-3 people as a main course, or you could serve these as a starter with the dip.

If you want to serve the fish cakes with the dip, make it first. To do this put the following ingredients into a liquidiser and combine thoroughly:
4 tbsp tamari soy sauce or coconut aminos
1 tbsp extra virgin olive oil
1 tsp dried chilli flakes, or a fresh red chilli (deseeded)
1 clove of garlic
freshly squeezed juice of half a lime

Put this aside while you make the fish cakes.

What you need for the fish cakes:
4 salmon fillets, skinless and boneless
1 red chilli, deseeded
2 inch piece of ginger, peeled
2 garlic cloves
4 spring onions, roughly chopped
handful of fresh coriander
½ tsp ground coriander
¼ tsp ground cumin
2 tbsp tamari soy sauce, coconut aminos or vietnamese fish sauce (I used tamari soy sauce)
1 egg
3 tbsp ground almonds
Coconut oil or ghee for frying.

How to make the fish cakes:
Put all the ingredients except the salmon fillets and ground almonds into your food processor.
Pulse until they are thoroughly chopped and mixed together.
Chop your salmon fillets into chunks and add these to the food processor. Pulse again until you get a rough paste.
Now add the ground almonds and mix well with the rest of the ingredients (I put the fish mixture into a separate bowl to do this).
If the mixture is still too runny to make into fish cakes, add another tablespoon of ground almonds.
Refrigerate for about 15 minutes to allow the mixture to set a little.
Shape into fish cakes.
Heat a little coconut oil or ghee in a frying pan.
When it is hot add the fish cakes and cook on a medium heat for a few minutes on each side (you may need to turn them a couple of times) until cooked through.
Serve immediately.

I served these with a salad but they would also be great with some steamed green beans, broccoli or spinach.



  1. […] recipe is adapted from this one here on the London Paleo Kitchen blog –  which has a million other amazing recipe ideas that […]

  2. […] recipe is adapted from this one here on the London Paleo Kitchen blog –  which has a million other amazing recipe ideas that […]

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