Because plant-based doesn’t mean only plants. This dish celebrates the gut-loving omega-3-filled salmon, and it’s packed full of plant flavours and colours. You’ll want to make a double batch of these to fill your freezer.
- 175g (drained weight) tinned pink or red salmon, or fish of choice
- 1/2 tbsp extra virgin olive oil
- 10g fresh ginger, peeled & roughly chopped
- 1 stick of fresh lemongrass, roughly chopped (approx. 15g) or 2 tsp lemongrass paste
- 3 spring onions, roughly chopped (approx. 30g)
- 1/2 red chilli, roughly chopped (approx. 20g), or 1 full chilli if you like it spicy (optional)
- 10g fresh coriander, roughly chopped
- 10g desiccated coconut
- 1 large egg
- Sesame oil, for frying
- 150g bag of salad mix (or 40g watercress/leaves of choice, 50g grated carrot, 60g shredded cabbage)
- 5g mixed fresh herbs of choice (coriander, Thai basil, mint)
- 2g fresh ginger, finely grated
- Juice of 1 lime (approx. 25ml)
- 1 tbsp soy sauce
- 1 tsp honey
- A pinch of dried chilli flakes (optional)
- Place all the ingredients for the fishcakes (olive oil, ginger, lemongrass, spring onions, chilli, coriander, coconut and egg) except for the fish and sesame oil in a food processor, and pulse until you have a fairly smooth mix. Scrape down the sides a couple of times to make sure it is all blitzed evenly. Add a pinch of salt and pepper before forking in the fish.
- Heat some sesame oil in a frying pan on a low-medium heat.
- Using wet hands, divide the mix into 4, shape each one into a fishcake and place in the pan. Fry gently for 4-5mins each side with the lid on, until cooked through and golden brown.
- While the fishcakes are cooking, add the salad ingredients to a large bowl. Mix the dressing ingredients together, before pouring it over the salad.
- Serve the fishcakes with the salad and chilli sauce (if using).