How to Make Salmon Fish Cakes

Many fish cakes are normally deep-fried but as these are shallow-fried, you get a healthier option that is just as tasty and bursting with flavour.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Preparation: 15 minutes
• Cook: 20 minutes
• Serves: 4
• 1kg fresh salmon fillets (or any white fish of your choice), roughly chopped
• 1 red chilli (remove seeds if you do not like it too spicy)
• juice of 1 lime (or half a lemon)
• 1 egg
• 1/2 cube ginger; freshly grated
• 1 tbsp fish sauce (optional)
• 1 tbsp soya sauce
• 2 stalks lemongrass
• 4 spring onions, sliced
• handful fresh coriander leaves, chopped
• 2 tbsps olive oil

1. In a blender, combine salmon, red chilli, lime or lemon juice, egg, ginger; fish sauce and soya sauce, and blend til the fish is broken up.

2. Peel lemon grass stalks until you get to the tender root. You will know this when you can slice through the lemon grass with ease. Chop roughly and add it to the blender and blend again for 1 minute. Toss in spring onions and coriander and mix well.

3. Heat a large frying pan over medium fire. Shape the salmon mixture into small balls and flatten them slightly. Add olive oil and slide in 3 cakes at a time; cook for 2-3 minutes each side. As there is little fat in the mixture and no bread to bind it, avoid moving the cakes around the pan until they are ready to turn or they will crumble.

4. Serve at once.

Resources

• The Master Of The Cuisine Book
• Recipes From Around The World