June 18, 2018
Dinner, Lunch, Main Dish,
Snacks, Fish, Salmon, Asian, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Picnic, Potluck, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Kosher, Low Carbohydrate, No Eggs, Non-Dairy more
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"From one of our national supermarkets and their monthly magazine, October '17."
Whack the lemongrass against you work surface and remove the rough outer layer.
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.
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.
Divide into 4 and then shape and squash into 2cm thick patties.
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.
Spoon the chilli jam over the fishcakes, add a splash of water to the pan, tun the heat off, and jiggle to coat.
Serve sprinkled with the drained coriander.
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