Quick Asian Fishcakes
Recipe: #29746
June 18, 2018
Categories: Snacks, Salmon, Asian, 5 Ingredients Or Less, Game/Sports Day, Picnic, Potluck Gluten-Free, High Protein, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Salmon Dinner, more
"From one of our national supermarkets and their monthly magazine, October '17."
Ingredients
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 by Step Method
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
No special items needed.