I have always enjoyed making and eating fishcakes, both actions happen very quickly! For this recipe, I have used salmon but feel free to mix it up and use any other fish. I like using fatty fish like salmon as it provides such a great dose of omega 3s and gives me boundless energy.
This dish is great under a 20-minute-meal that’s filling and easy to make for the family. I have served mine with ribboned cucumber and some baby tomatoes for a fresh Summer dinner.
1 tbsp of Thai curry paste
1 clove garlic
1 thumb ginger
1 tsp of tamari
2 salmon fillets, skinless
3 tbsp of chickpea or rice flour
1 handful of fresh coriander leaves
Add the ginger, garlic, tamari and chilli to the blender and blitz for 30 seconds. Then add the salmon and flour and pulse until combined.
Heat a pan with some sesame oil or olive oil.
Form into a ball and fry the fishcakes for a few minutes on each side until golden and cooked through.
I served mine with cucumber ribbons and tomatoes.