Salmon is not only a great source of protein, it’s also high in omega-3 fatty acids, which are essential for brain development. Salmon also has low levels of mercury. These fish cakes can be frozen and reheated for a quick ‘heat-and-eat’ meal.

Serves 4
Prep Time 15
Cook Time 15

Fishcakes

450 grams fresh salmon, pin boned, skin removed, cut into cubes
1 teaspoon curry powder
1/2 teaspoon brown sugar
1/2 inch ginger, chopped
2 garlic cloves, chopped
1 large or 2 smaller kaffir lime leaves, tough central stem removed and finely chopped (optional)
2-3 tablespoons coconut cream
2 tablespoons fish sauce or soy sauce
3 spring onions, chopped
1/2 cup panko crumbs
1/4 cup oil (I used avocado oil)
 

Basil and Sweet Chilli Yoghurt

1/4 cup natural unsweetened thick greek yoghurt
2 tablespoons sweet chilli sauce
3-4 tablespoons finely chopped basil leaves
 

To Serve

leafy green salad
1 lime, cut into wedges

Salmon cakes: Place all the ingredients, except the panko crumbs and oil, in a food processor and pulse until they are just combined to a thick paste.

Roll heaped tablespoons of the mixture into large golf ball-sized balls. Place the panko crumbs on a plate and roll balls in the crumbs to coat well, then lightly flatten each ball to form a parry shape.

Heat half the oil in a large fry pan and cook the salmon cakes, in batches, for 2-3 minutes on each side or until golden brown. Add a little more oil to each batch as necessary.

 

Basil and sweet chilli yoghurt: Mix all the ingredients together.

 

To serve: Serve the fish cakes hot (allow about 4 per person) with a dollop of sweet chilli basil yoghurt, and a leafy green salad on the side. Serve with a wedge of lime to squeeze over just before eating.

 

Once cooked, the fish cakes can be frozen in an airtight container (just put a piece of baking paper between each layer to prevent them sticking together). For a quick and easy meal simply defrost and reheat in the oven until golden and crispy again. If you don't like salmon, you can use any other type of fish. For a more economical option you can use canned salmon (drained).


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