Alright before you start labelling me as Paleo, let me stop you right there, because I’m not. Rather, I flirt with just about every eating genre. In fact, you can even call me food promiscuous. However I will say this, I do eat paleo-ish, which means I do eat grains here and there and generally listen to my body, because truthfully, the body never lies. So when I was selected to be one of the seven lucky contestants for the Thai Kitchen Challenge, I was excited to go paleo-esque. So if you’re looking for a healthy and delicious version of fish cakes, look no further.
So if you haven’t been visiting my Facebook fan page, let me give you the low down on the Thai Kitchen Challenge:
- Fans and followers from my Twitter, Facebook, and/or Instagram, will determine whether or not I “win.”
- You, my sexy readers, get to vote!
There will be $5,000 worth of prizes to be won!
- The “regional” round, starts January 13th and ends January 25th
- The “national” round, where I will represent Toronto (holla to the TDot!), starts January 31st and ends February 28th
So this week I’ll be showing the making of all seven recipes throughout my social media channels and provide you with the full-up recipes here on my blog. And today, the first recipe I’m kicking things off with is my Red Curry Fish Cakes, paleo style baby. Why? Because every fish cake recipe I’ve ever seen uses wheat flour and let’s face it, wheat is nasty on the digestive system and that ain’t how I roll baby.
Red Curry Fish Cakes
1lb haddock fish
4 tbsp coconut flour
3 tbsp Thai Red Curry Paste
1 tbsp coconut sugar
1 tbsp minced garlic
Mixed fresh herbs: basil, green onion and coriander (1 tbsp each)
Salt & cracked pepper
Coconut oil for the pan
Dip: Thai Kitchen Sweet Chili Sauce
Tools needed: Blender (I use my Moulinex blender), plastic wrap & a mason jar lid
In a blender, throw all ingredients in except for the eggs. Remove from blender, put contents into a bowl, crack eggs and get your hands dirty! Mix well and if the mixture is too wet, then add in some more coconut flour.
Take a small sheet of plastic wrap and place over the lid of a mason jar (the lid should have the face down). Now place a small ball of the mixture into the mason jar lid to form a small cake patty. Pop it out by removing the plastic. Set aside on a plate.
Once you’re done doing all of these uniform cakes, place in the fridge for at least 10mins to bind and solidify a bit more.
Heat roughly 2 tbsp coconut oil in a pan on medium heat and begin sautéing the fish cakes so that they’re brown on both sides. Serve with Thai Cuisine’s Sweet Red Chili Sauce which pairs amazingly well! This dish works amazingly well in the summer time and I promise you, you’ll wow your guests with this one!
If you enjoyed this recipe, please make sure to vote for me (voting opens next week!) and follow along at #TKLucky7. You can learn more about my personality on my #TKLucky7 Pinterest Board, join me in conversation @sexyfoodtherapy or on at the my Facebook fan page. To learn more about the Thai Kitchen Recipe Contest, head over to the Thai Kitchen website.
Disclosure: This post is sponsored by Thai Kitchen Canada. All recipe creation and opinions are my own.