Asian Salmon Cakes with a Zingy Ribbon Salad
You have to try these delicious salmon fishcakes, They are spicy, easy to make and packed full of amazing asian flavours.
Time: 30 minutes
- chopping board
- frying pan
- 2 salmon fillets, cooked
- 1 egg (optional)
- 2 spring onions
- 1 tsp of chilli powder
- 1 garlic clove
- 2cm piece of ginger
- Sesame oil
- Handful of fresh coriander
- ¼ butternut squash, peeled and cubed.
- 1 tsp of lemongrass paste
- 4 tbsp of almond flour/ cassava flour
For the salad:
- 2 carrots
- 1 spring onion, finely chopped
- ½ cucumber
- 1 tbsp of coconut aminos or tamari
- 15ml Sesame oil (2tbsp)
- Juice of ½ a lime
- Add the peeled and cubed squash to a saucepan with water and bring to the boil. Cook for 5-10 minutes until cooked but not mushy. Drain and leave to one side.
- Place the spring onions, ginger, lemongrass paste, chilli powder and garlic into a blender. Pulse until combined. Then add in the butternut squash, coriander, salmon and flour and pulse until everything is mostly combined.
- If your mixture is too crumbly feel free to add in an egg to help bind together.
- Using a spoon, scoop out the mixture and form into patties with your hands. We suggest making 4 medium sized ones with the mixture.
- Heat a good glug sesame oil in a frying pan over a medium high heat, then add in your salmon patties. Fry for 3-4 minutes each side until golden and crispy.
- To make the salad, using a peeler, peel the carrots and cucumber into thin ribbons.
- Combine the lime juice, coconut aminos and sesame oil to a bowl and mix well. Add the dressing to your salad along with the spring onions and mix well.
- Serve your fish cakes with the salad alongside Hunter and Gather chilli & lime mayo!