Speedy Salmon Fishcakes
I love a good fishcake and I especially love to try out different flavour combinations and textures as fishcakes lend themselves to experimentation since they are essentially just a mixture of fish and whatever else takes your fancy.
Today's version uses no carbs or eggs to bind the mix, making it lighter in texture and lower in calories. They also combine Asian flavours like spring onions, ginger and sweet chilli sauce with more typically British ingredients like parsley and capers. The result of this slightly unusual fusion is a perfectly balanced, flavour-packed fishcake that will light up your tastebuds and have you going back for more.
Speedy Salmon Fishcakes
Serves 2
oil
3cm piece of ginger, peeled
3 spring onions, trimmed
2 tbsp fresh parsley
1 heaped tsp capers
2 x boneless salmon fillets, skin off
2 tsp sweet chilli sauce
Very finely chop the ginger with the spring onions, parsley and capers. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
Divide in half, then shape and squash into 2cm-thick patties. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli sauce over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve the fishcakes with crispy kale and sweet potato wedges, if you like.
Today's version uses no carbs or eggs to bind the mix, making it lighter in texture and lower in calories. They also combine Asian flavours like spring onions, ginger and sweet chilli sauce with more typically British ingredients like parsley and capers. The result of this slightly unusual fusion is a perfectly balanced, flavour-packed fishcake that will light up your tastebuds and have you going back for more.
Speedy Salmon Fishcakes
Serves 2oil
3cm piece of ginger, peeled
3 spring onions, trimmed
2 tbsp fresh parsley
1 heaped tsp capers
2 x boneless salmon fillets, skin off
2 tsp sweet chilli sauce
Very finely chop the ginger with the spring onions, parsley and capers. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
Divide in half, then shape and squash into 2cm-thick patties. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli sauce over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve the fishcakes with crispy kale and sweet potato wedges, if you like.
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