For my gluten free spicy salmon cakes recipe, I am using salmon fish to make the fish paste. Combined with frozen peas, carrots and corns mix. Then I seasoned the fish paste with gluten free curry powder, ground paprika and served with a cucumber dipping sauce. This gluten free spicy salmon cakes recipe is also low carb, dairy free, nut free, soy free and egg free. These aromatic spicy salmon cakes gives a nice tweak to the more traditional Thai fish cakes recipe.
Check out my other gluten free fish cakes recipes:
Fish Cakes Culinary Versatility
Fish cakes are very similar to croquettes. Likewise, they mainly make fish paste with a food processor. Then they add a variation of other ingredients to form a patty. Besides, the adaptation of different ingredients depends largely on types of cuisines. And the main ingredients using different types of fish. Normally, white fish like cod, snapper, blue eye, bream or ling or oily fish like salmon and mackerel are use. Moreover, they add mashed potato or flour, eggs, bacon or ham, prawns, crab meats, and herbs or spices. And finally, the different types of vegetables used.
In Southeast Asia, they commonly include fish cakes as an ingredient in hotpots and soups. Alternatively, they stir fry fish cakes with vegetables, noodles or rice. As well as made into dim sum, or pan fried and even deep fried. Frequently, they serve fish cakes as appetizers or entrees. Moreover, they include fish cakes as an ingredient in main meals and they even eat fish cakes as a snack. With different culinary approaches, whether its steamed, boiled, stir-fried, pan fried, or deep fried, produces distinct variations of fish cakes.
Nutritional Values of Salmon Fish
Conventionally, fish has long been a main dietary constituent of populations living near coastal regions and waterways. Besides, salmon is no doubt the one of the utmost popular oily fish on our dining table. Giving credits to its fabulous flavour, nutritional and health benefits and great versatility for different cuisines and cooking methods. In addition, salmon is an excellent source of omega-3 fatty acids, the “good” cholesterol, DHA and EPA. Furthermore, it is also rich in vitamins and essential minerals. Specifically, vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B5 (pantothenic acid), vitamin B7 (biotin) and vitamin B12. As well as selenium, phosphorus, potassium, magnesium and iodine.
Health Benefits of Salmon Fish
Overall, the many health benefits of salmon may include:
- Reduce risk of cardiovascular diseases;
- Improve mood and cognitive functions of the brain;
- Aid in treatment of inflammatory joint disorders;
- Prevent cell damage;
- Promote healthy skin, hair and nail;
- Decrease risks of cancers like colon, prostate and kidney cancers; and
- Help maintain insulin levels in the body.
Spicy Salmon Cakes
- Rice bran oil for pan frying
- 1 kg skinless salmon fish fillets (tail part) cut into 2 inch pieces
- 500 g frozen peas, carrots and corns mix
- 2 tablespoons gluten free curry powder
- 2 teaspoon ground paprika
- 2 tablespoons gluten free fish sauce
- 1 teaspoon salt
- 2 teaspoons stevia
- 1 teaspoon ground white pepper
- 1 tablespoon corn starch
For the Dipping Sauce:
For the Garnish:
- 3 sprigs coriander including stems, roughly tear into 2 cm (0.8 inch) lengthwise
For the dipping sauce:
- Add the sugar and ¼ cup water into a small pot and stir on low heat until the sugar has completely dissolved. Turn off the heat.
- Then add in the fish sauce, rice wine vinegar, sweet chilli sauce and sugar, stir and mix well. Set aside to cool.
- Once the sauce has cooled, add in the lemon juice, lemon zest and all the Lebanese cucumber. Set aside in a medium bowl and garnish with coriander before serving.
For the fish cakes:
- Place the salmon fish fillets into a food processor, and blend until you get a thick puree fish paste.
- Transfer to a large mixing bowl and add in the frozen peas, carrots and corns mix, curry powder, ground paprika, fish sauce, salt, ground white pepper and corn starch and combine and mix well.
- Using lightly greased hands roll the fish paste into 1½ inch round balls and place them on a large baking tray and gently flatten the fish balls slightly into thick patties with your fingers.
- Heat up a non-stick frying pan, and pan fry the fish cakes for 2 minutes on each side or until fish cakes are lightly brown on low to medium heat. Fry the fish cakes in 4 batches. Drain the cooked fish cakes on crumpled kitchen paper towels.
- Serve warm with dipping sauce.