STEAMY AND SPICY THAI STYLE SALMON FISH CAKES

salmon fishcakes

These are sure to get your pulse racing and make you sweat.  Makes a great light lunch.  Delicious hot or cold and even better the next day.

INGREDIENTS

2 skinless and boneless salmon fillets

3 spring onions

1 clove of garlic

1 tbsp fresh galangal or ginger

1 stick of lemongrass

1 red chilli seeds in or out the choice is yours

Drop of sesame oil

Drop of Chinese rice wine

Drop of low salt soy sauce or tamari

Pinch of white pepper

Approx 1 tsp of cornflour

1/2 tsp of sweetener

few sprigs of fresh coriander

METHOD

Add all of the ingredients (excluding salmon) into a food processor and blitz as finely as possible. Transfer to a dish.

Add 1 salmon fillet and blitz again until fairly fine and then add the other piece and give it another quick blitz keeping it more chunky.

Mix the salmon with the vegetables, sauces and seasonings.

Heat a non stick pan and fry a small piece of the mix until golden and taste for seasoning. If anything extra needed do so now.

Shape into approx. 6 patties and put in fridge to firm up for minimum of 20 mins.

Heat a large non stick pan and fry the patties being careful not to overcrowd the pan. No oil should be needed as they contain a lot of healthy fish oil.

Serve with chilli jam or home-made, no added sugar onion relish.

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