You know me, I’m always trying to find ways of making fish less fishy. These fishcakes are certainly a good addition to my fish repertoire, and I do love those Thai flavours! I have cheated somewhat by using pre-prepared ginger puree and lemongrass paste, but this does keep the dish nice and quick for a mid-week meal with no faffing about with those pesky lemongrass stalks. Keeping one of the salmon fillets chunky gives these fishcakes a great texture.
2 salmon fillets (remove bones and skin)
1 tbsp ginger puree
1 tbsp lemongrass paste
2 large cloves of garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp coriander leaf, chopped
1 tsp red pepper flakes (or chilli powder)
1 tbsp fish sauce
1 tbsp soy/tamari sauce
Juice of 1/2 lime
Coconut oil (or ghee) for shallow-frying
Dice one of the salmon fillets, and blend the other to a paste using a food processor.
Combine, add the remaining ingredients, and mix well. Leave to marinate whilst you prepare your chosen side dish – I opted for a green salad.
Once you’re ready to eat, heat the coconut oil in a frying pan, shape the mixture into small patties (I just rolled some into a ball and then squashed it in the pan), and fry for a couple of minutes on each side (depending on the thickness of your patties, mine were approx 2 cm thick), until they are golden and springy to the touch.
Serve with a peppery green salad, tossed with some toasted sesame seeds, a few flaked almonds and a zingy dressing.