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Quick Asian fishcakes
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Total Time:
22 minutes
Easy and flavorful fishcakes, rustic and delicious. Perfect on their own or with rice, noodles, or in a pita.
Ingredients:
  • 1 stick of lemongrass
  • 6 cm piece of ginger
  • ½ a bunch of fresh coriander (15g)
  • 500 g salmon fillets skin off, pin-boned, from sustainable sources
  • 4 teaspoons chilli jam
Instructions:
  • Prepare the lemongrass by whacking it against a surface and removing the tough outer layer. Peel and finely chop the ginger along with the inside of the lemongrass and most of the coriander. Keep a few coriander leaves in a bowl of cold water for later. Cut the salmon into 1cm pieces over the herb mix on your board. Set aside half of the salmon and finely chop the remaining half almost into a purée. Combine the chunkier bits with the salmon purée and season with sea salt and black pepper. Divide the mixture into 4 portions and shape into 2cm-thick patties. Heat olive oil in a large non-stick frying pan over medium-high heat. Cook the salmon patties for 2 minutes per side until golden brown. Top the fishcakes with chili jam, add a splash of water to the pan, and turn off the heat. Gently coat the patties with the sauce. Serve the fishcakes topped with the drained coriander leaves.

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