Lunch-FMC-02

I am also a huge Jamie Oliver fan. I especially love his 5-ingredients recipe book. I can definitely recommend buying it. The recipes are delicious and super easy to make. Especially if you have limited time. Now, my salmon fishcake recipe is adapted from Jamie Oliver’s original recipe. I am always struggling to get some fresh lemongrass, so I opt for using lemongrass paste instead. And it tastes just as good as fresh lemongrass. I also like to add ginger and garlic paste to my fishcakes. Sometimes I also add some Cayan pepper if I want a spicier version. I also use fresh parsley in my recipe because I really don’t like coriander. So feel free to add coriander instead if you prefer.

You can find the original Jamie Oliver recipe here: https://www.jamieoliver.com/recipes/salmon-recipes/quick-asian-fishcakes/

Salmon Fishcakes

Ingredients (serves 4):

  • Lemongrass paste, to taste
  • Ginger paste, to taste
  • Garlic paste, to taste
  • ½ a bunch of fresh parsley (15g)
  • 500 g salmon fillets , skin off, pin-boned, from sustainable sources
  • 4 teaspoons sweet chilli sauce
  • 1 tbsp. olive oil

Instructions:

  1. Chop the salmon into 1cm chunks on a chopping board.
  2. Take half of the salmon and chop until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
  3. Add the ginger, lemongrass and garlic paste to your taste. I quite like these flavours as they complement each other so beautifully.
  4. Chop the fresh parsley, stalks and all, very finely and add to the mixture. Reserving a few nice leaves in a bowl of cold water.
  5. Divide the mixture into 4 equally sized portions, then shape and squash into 2cm-thick patties.
  6. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
  7. Cook the patties for 2 minutes on each side, or until nicely golden.
  8. Spoon some of the sweet chilli sauce over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
  9. Serve sprinkled with the drained parsley leaves and a side salad.
Download Recipe
Examples of the paste I use in my recipe.

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