Ginger & Lemongrass Salmon Fish Cakes

This recipe combines the richness of salmon with the aromatic essence of ginger and lemongrass, resulting in a dish that is both vibrant and satisfying!

Ingredients 

• 2 sticks of lemon grass
• 4cm piece of ginger
• Roots of 1 bunch of coriander
• 4 salmon fillets, skinless
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• 1/3 cup breadcrumbs
• 1 red chilli (deseeded), finely chopped Juice of 1 lime
• 2 tbsp sweet chilli sauce

Method

Step 1

Begin by preparing the fish cake mixture. In a food processor, combine the lemongrass, ginger, and coriander roots. Pulse until finely textured. Transfer this mixture to a large bowl.

Step 2

Chop the salmon into rough pieces. Using the food processor, pulse the salmon until it achieves a very fine texture. Add the finely processed salmon to the bowl containing the lemongrass, ginger, and coriander mixture.

Step 3

Incorporate the soy sauce, sesame seeds and breadcrumbs, into the bowl with the salmon mixture. Mix thoroughly to combine. If time allows, set the mixture aside in the fridge for 10-15 minutes.

Step 4

For the sauce, combine the finely chopped red chilli, lime juice, and sweet chilli sauce in a separate bowl. Set this sauce aside for serving.

Step 5

Divide the fish cake mixture into either 8 smaller patties or 4 larger ones. Heat a large non-stick frying pan over medium-high heat and add 1 tablespoon of olive oil. Cook the patties for 2-3 minutes on each side, or until they turn golden brown.

Step 6

Plate the cooked patties and serve alongside a simple salad. Garnish with fresh coriander and accompany with the prepared chilli sauce.

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