Description (Some HTML is OK)
Unlike many fishcakes these don't include potato or breadcrumbs, making them lighter and fresher. You can adjust the chilli content to your liking.
Ingredients
Makes 4 servings
- 4 fresh skinless salmon fillets (about 450g in total)
- 1 red chilli (deseeded if you like it less spicy), roughly chopped
- Juice of half a lemon
- 1 egg
- 2.5cm cube fresh ginger, grated
- 1tsp Thai fish sauce
- 1tsp reduced-salt soy sauce
- 2 lemongrass stalks
- 4 spring onions, sliced
- handful of fresh coriander leaves, chopped
- 2tbs extra virgin olive oil
Preparation
1. Whizz the salmon, red chilli, lemon juice, egg, ginger, fish sauce and soy sauce in a blender to a rough consistency.
2. Peel the lemongrass stalks until you get to the tender root (the point at which you are able to slice though with ease). Chop roughly and and to the blender. Whizz again for 1 minute.
3. Pour into a mixing bowl and add the spring onions and coriander into the mix.
4. Mould the salmon mixture into small balls and flatten slightly.
5. Heat a large frying pan and add a drizzle of olive oil. Fry the fishcakes, 3 at a time, cooking for 2-3 minutes on each side. Be careful not to move them around the pan until they are ready or they will crumble. Add a drizzle more olive oil to the pan as needed.
Serve with a wedge of lemon ...
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