4 Salmon Fillets
1 red onion, minced
1/2 medium eggplant, minced
2 carrots, diced
2 zucchinis, diced
1 bunch coriander leaf, minced
8 cloves of garlic, minced
2 cm ginger knuckle, minced
20-30 mixed red & green Thai chillies, minced
1-2 limes, zested
3 tbsp fish sauce
1 tbsp coconut flour
2 tbsp almond flour
Lightly cook Salmon so you can pull it apart.
Mince onion, garlic, ginger & chilli, rough cut coriander leaf and rind the limes to add to a large bowl with the salmon.
Dice zucchini and carrot, mince egg plant and combine the lot with the salmon, mixing by hand until thoroughly mixed.
Add raw eggs and fish sauce, then fold in almond and coconut flour until a good consistency is achieved. If the mix is too dry you can wet down using coconut cream, if too wet just add more coconut flour.
Heat up and oil a clean BBQ plate. When at temp, scoop out salmon mix on to the plate using a quarter cup measure and flattening with a spatula. Turn when golden and serve with Asian greens and a dipping sauce if you like.
Note: chilli levels are to personal preference!