Snack · Thai · 15 min
Khanom Krok with Coconut Cream and Scallion
- Calories
- 189
- Protein
- 13g
- Carbs
- 18g
- Fat
- 8g
Ingredients
- 43 g Atlantic salmon fillet
- 61 g quinoa
- 43.2 g spinach
- 1 slice ginger
- 1 sprig lemongrass
- 1 tbsp coconut milk
- 1 tsp rice flour
- 1 tsp oil
- 0.25 tsp salt
- 10.8 g scallions
Method
- 01In a small saucepan, bring 1 cup of water to a gentle simmer with the ginger and lemongrass.
- 02Add the Atlantic salmon fillet and gently poach for 6 to 8 minutes until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- 03Remove the salmon from the poaching liquid, discard the aromatics, and flake the salmon into a bowl once cooled.
- 04In a mixing bowl, combine the flaked salmon, cooked quinoa, finely chopped spinach, rice flour, coconut milk, and salt.
- 05Form the savory mixture into small, bite-sized round patties.
- 06Heat the coconut oil in a non-stick skillet over medium-high heat. Sear the patties for 2 to 3 minutes per side until golden brown and crispy on the outside.
- 07Transfer patties to a serving dish and top with thinly sliced scallions before serving.
Cook it with the whole plan around it
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