This is one of the recipes that I come back to time and time again. I included it in my very first cookbook, back in 2002, but every time I make the recipe, I refine it a little and this version contains even more flavour.
545 CALORIES | 43G FAT | 7.5G SATURATES | 3G CARBS | 2.5G SUGAR | 0.3G SALT | 35G PROTEIN | 2.5G FIBRE
SERVES 4
1 tablespoon olive oil, for frying
150g mixed salad leaves, to serve
for the Asian dressing
2.5cm cube fresh ginger, grated
60ml sesame oil
1 tablespoon sesame seeds
juice of ½ lemon
1 garlic clove, crushed
for the fishcakes
4 x skinless salmon fillets, roughly chopped
1 teaspoon sesame oil
1 tablespoon sesame seeds
1 egg
1 egg white
2.5cm cube fresh ginger, grated
1 bird’s eye chilli, finely sliced
4 spring onions, finely sliced
½ red onion, finely sliced
a handful of fresh coriander, finely chopped
1. First make the Asian dressing: Simply place all the ingredients in a bowl and whisk well to combine.
2. Now make the fishcakes: Place the salmon, sesame oil, sesame seeds, egg, ginger, chilli, spring onions, red onion and coriander in a food processor and blitz together, making sure you retain a little texture.
3. On a clean surface, divide the fishcake mixture and carefully shape into little patties about 2.5cm thick. Transfer to a plate, cover and chill for 30 minutes (or up to a day).
4. Heat the olive oil in a large, non-stick sauté pan over a high heat and cook about 4–5 fish cakes at a time (don’t overcrowd the pan or they won’t brown up as they should). Cook for a minute, then lower the heat a little, turn and cook for another 60–90 seconds (they are small so will cook quickly).
5. Repeat until all the fishcakes are cooked and serve warm, drizzled with a little Asian dressing, and a mixed leaf salad.
