snack

Khanom Krok with Scallion and Toasted Sesame

Name: Khanom Krok with Scallion and Toasted Sesame
Ingredients: 25.9 g Atlantic Salmon Prime Fillet, finely minced; 62.2 g Rice, white, long-grain, cooked; 49.8 g Spinach, finely chopped; 3.9 g Almonds, finely crushed; 9.7 g Fresh scallion, finely sliced; 6.2 g Coconut sugar (palm sugar)

Nutrition

199

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Atlantic Salmon Prime Fillet, finely minced25.9 g

Rice, white, long-grain, cooked62.2 g

Spinach, finely chopped49.8 g

Almonds, finely crushed3.9 g

Fresh scallion, finely sliced9.7 g

Coconut sugar (palm sugar)6.2 g

Instructions

This savory adaptation of Khanom Krok uses a light salmon and rice base to achieve the desired macro profile while honoring the traditional Thai street-snack philosophy of texture and aroma.

In a mixing bowl, combine the finely minced raw salmon, cooked rice, chopped spinach, and palm sugar. Mix until the starches in the rice begin to bind the salmon and greens into a cohesive, thick batter.

Heat a non-stick griddle or a traditional cast-iron Khanom Krok pan over medium heat. Lightly grease the molds.

Spoon small, equal portions of the mixture into the molds. Cook for 3-4 minutes per side. You are looking for a golden-brown, slightly crispy exterior that crackles when tapped, while the center remains tender and aromatic.

Carefully remove from the heat. The salmon will have firmed up, and the rice will provide a beautiful, slightly chewy bite characteristic of these traditional snacks.

Plate the mini cakes and garnish immediately with the finely sliced fresh scallion and the crushed almonds for a nutty, aromatic finish. Serve warm.