Fishcakes had always been my favourite thing to order from any Thai restaurant before I started living Paleo. In the UK we have a ton of Thai and Thai inspired restaurants, ingredients, recipes everywhere. One I started going to a few years ago is Rosa’s in Spitalfields. Prior to being wheat free I’d order fish cakes or their amazing Pad Thai noodles. I miss them but not as much as I don’t miss the feel after demolishing a plate full at lunch. I started thinking about how easy it would be to make gluten-free fishcakes but how could I create a true Paleo recipe? I instantly thought about almond flour, but that doesn’t scream Thai to me. When I found fine coconut flour I couldn’t wait to make my version of Thai fishcakes.
Paleo recipes – UK ingredients
In general Paleo recipes can be hard to make in the UK due to a smaller supply of ingredients used to substitute flour. Getting Almond or coconut flour can be a little tricky.
You can buy them from Amazon with no issue but if you want it and can’t wait shops like Holland and Barrett have a better range than simply gluten free flour (which is essentially rice flour, so not grain free). Here is the coconut flour I’ve used for this recipe:
Traditionally fish cakes are made with breadcrumbs so to avoid that I’ve used sweet potato and an egg to bind the mixture together.
- 2 small Shallots
- 3 Garlic Cloves
- 2 Green thin Fiery Chillies
- Juice from 1 Lime
- Juice from 1/2 Lemon
- 1 Medium sweet potato
- 2 Fillets of Salmon
- 10g of fresh chopped Chives
- 10g fresh Coriander
- 4 tsp of Fish sauce
- 1 Egg
- 30g, or 1/4 cup of Coconut Flour
- Drizzle of oil
- 1 extra Lime to accompany when serving.
- Preheat your oven to 190°C, gas mark 5, 375°F.
- Finely chop the shallots, garlic, herbs.
- Remove the skin and roughly chop the salmon.
- Peel and grate the sweet potato.
- Brown off the garlic and shallot. Using a drizzle of oil and half the juice from the lime.
- In a large bowl place all ingredients and mix. Add the coconut flour last, if you feel it needs more, add more. 30g should keep the cakes together without drying them out.
- Cover a baking tray with some grease proof paper (optional - splash a small amount of oil on the paper)
- Take a bowl of cold water and use this to wet your hands before moulding.
- Mould the cakes and pat down onto the tray.
- Place in the oven for 20 minutes, turn after 15 minutes.
I wanted to share this great tip – “make a mini production line”. Start with cold water and wet your hands, scoop up some of the fishcake mixture, roll around, place in some coconut flour, coat and pat down onto the tray. Repeat, repeat, repeat.
That’s it, ready to wow
Serve with a large handful of fresh coriander, or even more sweet potato fries or mash, and crucially a decent sized wedge of lime. Lime makes things taste fresher 🙂
More Paleo recipes?
If you’re thinking what is Paleo, check out my interpretation here, there will be more Paleo recipes coming soon. Enjoy and don’t forget to send me your feedback, I’m always open to improving what I cook. Comments welcome.