Kikkoman UK - 100% natural Soy Sauce from Japan

Ingredients

1 tbsp Kikkoman Soy Sauce
450g/1lb salmon fillet, skinned and any small bones pulled out
1 bunch of spring onions, trimmed and chopped
1tsp fresh lemon grass puree
1tsp fresh ginger puree
2tbsp chopped leaf coriander
1tsp finely grated lime rind
Salt and pepper
1 red chilli, deseeded and finely chopped
Groundnut oil for shallow frying
Dip:
3tbsp Kikkoman Soy Sauce
1tbsp sun-dried tomato puree
Fine slices of red chilli
Shredded coriander leaves
Lime wedges, to serve

Salmon, coriander and spring onion cakes with a soy and sun-dried tomato dip

Prepare the fish cake mixture a couple of hours before cooking so the flavours have time to develop. Shape the cakes with damp hands and avoid having the frying oil too hot or the fish cakes will burn before they are cooked through.

Makes: 16
Preparation time: 30-35 minutes
Chilling time: 1 hour or more
Cooking time: 5-10 minutes depending on how many batches are cooked.

Method

Cut the salmon into cubes and place in a food processor with the spring onions, lemon grass, ginger, coriander, lime rind, soy sauce, seasoning and chilli.

Process for a few seconds until the salmon is coarsely minced but not reduced to a mush. Transfer the mixture to a bowl, cover and chill for 1 hour or longer.

With damp hands, shape the mixture into sixteen small balls and flatten into cakes. Shallow fry the cakes in hot oil for about 5 minutes on each side until golden brown. Drain on kitchen paper.

For the dip, whisk together the soy sauce and sun-dried tomato puree and pour into a small dish. Add fine strips of red chilli and a few shredded coriander leaves and serve with the hot fish cakes. Accompany with lime wedges to squeeze over.