You have to try these delicious salmon fishcakes, They are spicy, easy to make and packed full of amazing asian flavours. 

Portions: 2
Time: 30 minutes
Level: Easy

Tools:

• blender
• saucepan
• chopping board
• knife
• frying pan

Ingredients:

• 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

• 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

Method:

1. 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.
2. 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.
3. If your mixture is too crumbly feel free to add in an egg to help bind together.
4. Using a spoon, scoop out the mixture and form into patties with your hands. We suggest making 4 medium sized ones with the mixture. 
5. 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. 

1. To make the salad, using a peeler, peel the carrots and cucumber into thin ribbons. 
2. 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.
3. Serve your fish cakes with the salad alongside Hunter and Gather chilli & lime mayo!