Thai Fish Cakes from Weeknight Paleo
Stuck on what to make for dinner this weekend? Look no further than these Thai Fish Cakes from Weeknight Paleo, a new cookbook from Charles and Julie Mayfield. We love this recipe because it’s packed with flavor, protein, and is easy to whip up for an impromptu dinner party with friends.
Weeknight Paleo presents a range of fun and fast recipes, featuring meals such as Oven-Roasted Steaks with Broccoli and Cauliflower, Shrimp and Grits, Mashed Sweet Potatoes, Carrot Salad, and Flourless Chocolate Mini Cakes. For those new to Paleo or in need of a refresher, the Mayfields list the pantry staples you’ll need to set up a Paleo kitchen, and provide prep tips, meal plans, and shopping lists to organize weekly meals. Weeknight Paleo goes on sale February 21st. Pre-order a copy from your favorite retailer today.
Thai Fish Cakes
This is a dinner party favorite and can easily be made “fancier” by using some expensive crab meat. Here we use canned tuna, which you’re likely to have in your cupboard— or at least we recommend you have on hand for super-quick protein needs.
SERVES 4 TO 6
PREP TIME: 20 MINUTES | TOTAL TIME: 35 MINUTES
- Two 5-ounce cans wild- caught tuna (such as albacore) packed in water, drained
- 3 green onions, coarsely chopped
- 2 tablespoons finely chopped lemongrass
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon chopped fresh Italian (flat- leaf) parsley
- 1 large egg
- 1/2 cup cooked yuca root, mashed
- Salt and black pepper
- 1 tablespoon coconut flour
- 1/4 cup coconut oil
- Dipping sauce of your choice or sambal oelek (or other chili paste)
- In a large bowl, combine the tuna, green onions, lemongrass, jalapeño, ginger, parsley, and egg. Use your hands to combine well and then fold in the yuca.
- Shape into patties and season each one with salt and black pepper, then dust with the coconut flour. Refrigerate for 15 minutes to allow them to set.
- In a large skillet, heat the coconut oil over medium heat. Working in batches, fry the cakes until golden brown, 2 to 3 minutes per side. Remove the cooked cakes to a plate lined with paper towels to drain excess oil.
- Serve with a dipping sauce or sambal oelek.
NOTE: To save time, make the cakes through step 2 a day ahead and have them ready to serve in no time when guests arrive.
VARIATION: This recipe works with any flaky fish, crabmeat, or shrimp.