Thai food is a firm favourite of mine. Nothing feels more refreshing and flavourful.
I stick to my three base ingredients whilst making thai food to ensure the base flavours always hit the right spot; ginger, garlic and lime in any dish mix sweet and bitterness, satisfying all your tastebuds and stopping any cravings!
Last night I played around with a recipe for smoked salmon fishcakes, using buckwheat flour, herbs and coconut oil to make for nutritious bites of goodness! Serve with courgette noodles for a perfect mid week dinner dish.
Ingredients (serves two );
-200g smoked salmon
-inch of ginger, grated
-2 cloves of garlic, finely chopped
-handful coriander, finely chopped
-zest and juice of 1/2 lime
-half small fresh chilli
– 2 courgettes
-1/4 cup sesame seeds
-1 cup roasted potatoes ( can be sweet or regular )
-1/2 cup buckwheat or gluten free flour
- Roughly chop 2 small potatoes into cubes and roast in coconut oil at 18C
- Mix together lime, garlic, ginger, coriander, egg and chilli to form a paste
- Roughly chop up the smoked salmon and add to the paste
- Once cooked, mash the potatoes and add to the salmon mix; this should now have formed a doughy texture, if it’s too runny add in some buckwheat flour.
- Divide the mixture into 4 handfuls and roll into balls, cover them with some sesame seeds and buckwheat flour to coat.
- Fry each of the cakes in coconut flour for about 3 mins on each side or until browned
- Using a spirilizer or grated, make the zuchinni noodles and dress with soy sauce/sesame oil