I used to make these Thai fish cakes often as finger food for my daughter when she was a toddler. I did get most of the seeds from the green chili pepper, so it wasn’t too hot. So, this dish is really very suitable for young and old and both for if you follow the keto diet but also if you don’t follow the keto diet.
No breadcrumbs or flour
To make these Thai fish cakes you don’t need flour or breadcrumbs. By adding egg you get a nice firm batter. It does help to choose a sturdy fish as well. That’s why I make these Thai fish cakes with cod fillet. You can use frozen cod, as long as you let it defrost first. Of course, you can also choose another sturdy fish, such as salmon. Pangasius is much less sturdy and is therefore not such a good option.
Thai green curry paste
I use Thai green curry paste to give these fish cakes their characteristic taste and I fry them in extra virgin coconut oil. If you have a food processor or spice grinder, then the Thai green curry paste is really made that way. This curry pasta is also very tasty with chicken.
Side dish and dip
As a side dish with these Thai fish cakes, I would serve coconut rice or mint rice (keto style, so made with cauliflower). These Thai fish cakes are also very tasty with a cucumber crème fraîche dip.
Ideal if you’re fat-adapted
These Thai fish cakes are not very high in fat compared to other keto recipes. This is not a problem at all. Especially if you are already fat-adapted and your body is therefore well able to burn body fat, then you can start to reduce the amount of fat in your meals a little. The idea behind this is that you still get 70%-75% of your energy from fats, but some of this comes from body fat instead of your diet.
If you haven’t followed the keto diet for that long, for example, you can add the cucumber crème fraîche dip and thus increase the amount of fat in your meal.
- 600 grams cod fillet
- 1 egg
- 6 tablespoons extra virgin coconut oil
Thai green curry mix
- 1 green chilli pepper
- 1 shallot
- 4 cm fresh ginger root
- 5 grams fresh coriander
- 1 garlic clove
- 1 stalk lemongrass (sereh)
- 0.5 lime (juice and zest)
- 4 kaffir lime leaves (available from Toko’s or online)
- 1 teaspoon coriander seeds
- 0.25 tsp ground cumin
- 0.5 tsp ground black pepper
- 1 tablespoon extra virgin olive oil
- 0.5 tablespoon Kikkoman Tamari soy sauce (This gluten-free soy sauce has much less carbohydrates)
- Cut the cod into pieces so that you can mix the fish with the herb paste.
- Add the egg and mix well. Do not form oversized cookies from the batter.
- Heat some of the coconut oil in a frying pan. Once the coconut oil has melted, let the fish cakes in the frying pan bake over a moderate heat for 2-3 minutes.
- Turn the fishcakes over and fry the other side for 2-3 minutes.
- If you make a lot of fish cakes, keep the garnished fish cakes warm in the oven (at 50° Celsius).
Calories: 366kcal | Gross carbohydrates: 4g | Protein: 29g | Fats: 27g | Sodium: 217mg | Potassium: 689mg | Fiber: 1g | Vitamin A: 211IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 3mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1μg | Vitamin C: 6mg | Vitamin D: 2μg | Vitamin E: 2mg | Vitamin K: 7μg | Calcium: 43mg | Copper: 1mg | Folic acid: 20μg | Iron: 1mg | Manganese: 1mg | Magnesium: 55mg | Phosphorus: 336mg | Selenium: 53μg | Zinc: 1mg | Net carbs: 3g | Macro Fats: 65% | Macro Carbohydrates: 4% | Macro Proteins: 31%