Dairy Free
Gluten & Grain Free
Nut Free
Makes: 8
Prep time: 5 mins
Cooking time: 10 mins
Ingredients
- 1/2 cup oil for frying (I like coconut)
- 421g can pink salmon
- 1/2 cup Thai red curry paste ( I like Ayam)
- 1 tbsp fish sauce
- 1 tbsp gf soy sauce
- 1 egg
- Juice of half large lime
- 1/4 cup potato flour
- 1 tbsp chopped coriander leaves
Method
- Place all ingredients, EXCEPT the oil, in a blender and pulse until minced.
- Heat half the oil to medium high in a frying pan, spoon mixture into 4 patties and flatten with a spatula.
- Fry for about 2-3 minutes on each side, remove and repeat with remaining mixture.
- Serve with salad or great as a finger food snack on the run!
Use a meat thermometer to cook fish and shellfish; If you cook seafood too long, it can become dry and a little tough, and a thermometer will help you tell when it’s done until you cook it enough to become more intuitive. Most shellfishes are finished cooking at around 145 F. In the event that you utilize that as an aide, you won’t ever overcook fish from this point forward! Salmon is wealthy in omega-3 unsaturated fats that guide in the support of the body’s chemical creation, which incorporates the development of sex chemicals, which straightforwardly influence our moxie. Even better, more intense orgasms have been linked to salmon’s elevated levels of dopamine, a neurotransmitter that enhances.
