Thai Salmon fishcakes

Thai Salmon fishcakes

Serves 2
  • 200g salmon fillets
  • 1 fresh red chilli, deseeded or 1/2 tsp chilli powder
  • 4 spring onions
  • handful fresh coriander
  • 1 egg
  • 2 tsp finely chopped lemongrass
  • 1-2 tsp Thai fish sauce
  • freshly ground black pepper
  • coconut oil
  1. Put everything but the salmon and pepper into a blender and whiz until finely chopped.
  2. Add the salmon and salt and pepper to taste and blend again until well minced.  It may look quite sloppy but don’t panic.
  3. Heat a little coconut oil in a frying pan and blob tablespoons of the mixture into the pan (makes about 8 small fishcakes or 4 large ones).  If they start to spit, turn the heat down.  Putting a lid on will help to cook them through evenly.
  4. Let one side seal properly before trying to turn over.  They are ready when firm and golden brown.
  5. Serve with a squeeze of lime and black pepper and a huge pile of stir-fried sliced cabbage or other veggies of your choice.

Written by

Claudia Williamson Registered Nutritional Therapist DipION, FdSc, mBANT, mCHNC Tunbridge Wells, Kent