Thai Fish Cakes With Cucumber-Mint Salad

Makes 14 small fish cakes

Ingredients

• 1 can salmon (6 oz.)
• ½ cup quinoa flakes
• 2 eggs, beaten
• ½ tsp. lime zest
• Pinch of salt
• ¼ cup brown-rice vinegar
• 1 tsp. honey
• 2 tbs. lime juice
• 2 tbs. chopped fresh mint
• 1 tsp. red curry paste
• 2 cups thinly sliced cucumber
• 2 tbs. chopped peanuts
• 2 tbs. coconut oil
• Lime wedges, optional

Directions

1. Mix the salmon, quinoa flakes, eggs, lime zest and salt together in a small bowl with a fork. Form the mixture into 14 small patties and chill until ready to cook.
2. Meanwhile, mix the vinegar, honey, lime juice, mint and curry paste together in a bowl to make the salad dressing. Stir in the cucumber and peanuts.
3. Heat the coconut oil in a heavy skillet and fry the fish patties over medium heat, until golden brown on both sides.
4. Serve with the cucumber salad and a couple of lime wedges.