Quick Asian Fishcakes

4
Servings
15m
Prep Time
22m
Cook Time
37m
Ready In


"From one of our national supermarkets and their monthly magazine, October '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (181.7 g)
  • Calories 223.2
  • Total Fat - 10.5 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 68.3 mg
  • Sodium - 141.4 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.3 g
  • Protein - 27.3 g
  • Calcium - 26.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 28.1 mg
  • Thiamin - 0.2 mg

Step 1

Whack the lemongrass against you work surface and remove the rough outer layer.

Step 2

Peel the ginger, then very finely chop with the inside of the inside of the lemongrass and most of the coriander, stalks and oil, reserving a few nice leaves in a bowl of cold water.

Step 3

Chop the salmon into 1 cm chunks over the mix on your board, then push half the salmon to one side and chop the rest until super fine, almost like a puree, then mix the chunkier bit back through it and season with seal salt and black pepper.

Step 4

Divide into 4 and then shape and squash into 2cm thick patties.

Step 5

Place a large non-stick frying pan on a medium high heat with 1 tablespoon of olive oil and cook the patties for 2 minutes on each side, or until nicely golden.

Step 6

Spoon the chilli jam over the fishcakes, add a splash of water to the pan, tun the heat off, and jiggle to coat.

Step 7

Serve sprinkled with the drained coriander.

Tips & Variations


No special items needed.

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