Salmon Fishcakes
These Thai style fish cakes are a perfect family or entertaining meal. With a subtle and delicious flavour
- Serves4
- Preparation Time35 mins
- Cooking Time10 mins
Nutrition per serving
- Energy80 Kcals
- Sugars0.4g
- Fat5.9g
- Saturated Fat1.1g
- Salt0.3g
Ingredients
- 450g salmon fillet, skinned and any small bones removed
- 1 bunch spring onions, trimmed and chopped
- 1tsp fresh lemon grass puree
- 1tsp fresh ginger puree
- 2tbsp chopped leaf coriander
- 1tsp finely grated lime rind
- 1tbsp Kikkoman Less Salt Soy Sauce
- Salt and pepper
- 1 red chilli, deseeded and finely chopped
- 4tbsp groundnut oil
- 3 tbsp Kikkoman Less Salt Soy Sauce
- 1 tbsp sun-dried tomato puree
- Fine slices of red chilli
- Shredded coriander leaves
- Lime wedges, to serve
Method
Cut the salmon into cubes and place in a food processor with the spring onions, lemon grass, ginger puree, 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 16 small balls and flatten into cakes.
Heat the oil in a non-stick frying pan and fry the cakes 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. Serve with the hot fish cakes, accompanied with lime wedges
