These Thai-inspired spicy salmon fishcakes are a balanced, nutrient packed meal bursting with flavour. Infused with fresh herbs and a hint of chilli, they are packed with omega 3’s and protein to support you on your health goals whilst tasting delicious.
Ready in only 20 minutes and freezable, these are ideal for a quick week night dinner or packed lunch.
Time: 20 minutes Serves: 2
Ingredients
- 1 tin salmon drained
- 1 tablespoon olive oil
- 4 spring onions, chopped
- 1 thumb fresh ginger, peeled and chopped
- ½ red chill, chopped
- Small handful fresh coriander, chopped
- 2 teaspoons lemongrass paste
- 1 tablespoon desiccated coconut
- 1 egg
- Black pepper to taste
- Salad to serve
- Sweet chilli sauce to serve
Method
- In a blender or food processor, add 1 tablespoon olive oil, the spring onions, ginger, chill, lemongrass, coriander, coconut and egg. Pulse until the mixture is smooth (you may need to scrape the sides to make sure it’s all blitzed evenly).
- Add some black pepper and flake in the salmon.
- Heat a small amount of olive oil in a non stick pan over a low to medium heat. Divide the salmon mixture into 4 balls and shape into fishcakes. Place in the pan and fry for around 5 minutes on each side until they are fully cooked through and start to turn golden brown.
- Serve with salad and chilli sauce.
Top tips
I used tinned salmon, but you can use any tinned fish. Make sure your fish is sustainably sourced. You can check the label for a blue MSC (marine stewardship council) which certifies the product is from a sustainable source.
If you like it extra spicy, use a whole chilli rather than half.
You could also serve with some rice or spicy couscous.
These fishcakes will keep in the fridge for 1-2 days, or in the freezer for up to a month.
