Asian-inspired fragrant fishcakes with a lovely soy-mayo dressing. A great light meal perfect for Spring! (Tuna works just as well for this recipe, just check the amounts once drained as the tin sizes may differ.)
- 1 tin wild red salmon (170g drained weight)
- ½ tsp lemongrass paste
- ½ tsp ginger paste
- ½ tsp garlic paste
- ½ tsp minced chili
- small handful coriander, chopped (plus extra to garnish)
- 1 medium egg, whisked
- 2 TB coconut flour
- 2 TB mayonnaise
- ½ tsp Kikkoman soy sauce
- 2 tsp Athleat’s coconut oil
- lettuce or pea shoots, to serve
- red chili, sliced, to garnish
- Combine the well-drained salmon with the lemongrass, ginger, garlic, chili and coriander in a large bowl. Add the egg and coconut flour and stir until well combined. Form six 40-50g balls, gently squeezing out any excess moisture, then flatten gently into a patty shape. Place them on a tray and keep in the fridge for 20 minutes.
- In the meantime, make a dressing by mixing the mayonnaise with soy sauce. Set aside.
- To cook, remove the fishcakes from the oven. Melt a little coconut oil in a large pan and fry three of the fishcakes on both sides until golden over low-moderate heat, using a spatula to carefully turn them. This is easier done in two batches, (keeping the first batch warm in a preheated oven of 100°C) and repeating the process with the remaining coconut oil and three fishcakes.
- Serve the warm fishcakes with a simple green salad and garnish with freshly sliced red chili and coriander leaves. Top the fishcakes with a small dollop of the dressing to finish the dish.