Snack · Thai · 15 min
Khanom Krok with Scallion and Toasted Sesame
- Calories
- 212
- Protein
- 10g
- Carbs
- 27g
- Fat
- 8g
Ingredients
- 28.8 g salmon fillet
- 62.2 g long-grain white rice
- 49.8 g spinach
- 6.2 g coconut sugar
- 0.9556 tsp coconut oil
- 0.25 tsp salt
- 9.7 g scallion
- 3.9 g almonds
Method
- 01In a bowl, combine the finely minced raw salmon fillet, cooked long-grain white rice, finely chopped spinach, coconut sugar, and salt. Mix thoroughly until the starches from the rice bind the ingredients into a dense batter.
- 02Heat a non-stick griddle or traditional Khanom Krok pan over medium heat and lightly grease with coconut oil.
- 03Spoon equal portion balls of the mixture into the molds or pan surface. Cook for 3 to 4 minutes per side.
- 04Ensure the exterior is golden-brown and crispy, and cook until the salmon in the center turns fully opaque and reaches an internal temperature of at least 145°F (63°C).
- 05Remove the cakes from the heat and transfer to a plate.
- 06Garnish immediately with finely sliced fresh scallions and crushed almonds before serving warm.
Cook it with the whole plan around it
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