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 and 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, or 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).
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