By SW Sarah
Quick Asian fishcakes
11 steps
Cook:22min
Effortless cooking at its best, these easy fishcakes are packed with flavour. They’re beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.
Updated at: Thu, 17 Aug 2023 06:33:04 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
3
Low
Nutrition per serving
Calories255.4 kcal (13%)
Total Fat14.7 g (21%)
Carbs5 g (2%)
Sugars3.3 g (4%)
Protein25.5 g (51%)
Sodium62.4 mg (3%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Whack the lemongrass against your work surface and remove the tough outer layer.
Step 2
Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
Step 3
Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
Step 4
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.
Step 5
Divide into 4, then shape and squash into 2cm-thick patties.
Step 6
Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
Step 7
Cook the patties for 2 minutes on each side, or until nicely golden.
Step 8
Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
Step 9
Serve sprinkled with the drained coriander.
Easy swaps
Step 10
I’m using fresh salmon, but you could use frozen if that’s what you’ve got, or swap it out for white fish or even prawns.
Step 11
No lemongrass? Just use lemon zest instead.
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