Ingredients:

  • 2 cans (14 oz / 400g total) canned salmon, drained
  • 2 tbsp (30g) Thai red curry paste
  • 2 tbsp (30ml) full-fat coconut milk
  • 1 large egg (50g), beaten
  • 3 stalks (20g) green onions, finely sliced
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 tsp (2g) lime zest
  • 2 cloves (6g) garlic, minced
  • 1/4 cup (30g) almond flour
  • 1/2 tsp (3g) salt
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. In a large bowl, flake the drained salmon using a fork.
  2. Fold in the red curry paste, coconut milk, beaten egg, lime zest, garlic, green onions, and cilantro.
  3. Stir in the almond flour until the mixture is cohesive and holds its shape when pressed.
  4. Heat 2 tbsp of oil in a skillet over medium-high heat.
  5. Form the mixture into 12 equal patties (about 1 inch thick) and sear for 3–4 minutes per side until a deep mahogany crust forms.