KETO THAI SALMON FISH CAKES

Steps:

• 1. Preheat oven to 160°C (Fan Forced). Drain the Salmon in the can's and transfer to a large mixing bowl. Add the Jalapeno, Onion, Capsicum, Ginger, Garlic, 1 Tablespoon of Coriander, Eggs and Coconut Oil. Combine, and transfer to the fridge for 5 to 10 minutes.
• 2. Heat a medium frying pan over medium heat and add the Coconut Oil. Cook the fish cakes in batches of 3 for 3 to 4 minutes on each side. Once you have cooked all of the fish cakes, transfer to a baking tray lined with baking paper.
• 3. Place the fish cakes in the oven for 5 minutes
• 4. Serve with the remaining tablespoon of Coriander, Lemon Wedges and Sriracha Sauce.