I serve with ribbons of carrot and cucumber made using a vegetable peeler a small side salad and a tiny pot of chilli infused oil.
The below makes two fishcakes - be warned they are moreish!
Here's how:
Dipping Oil:
- 1 tsp dried chilli flakes
- 2 tsp olive oil
- 1 100g fillet of salmon
- 2 spring onions
- 1 clove garlic
- 1 thumb of fresh ginger
- 1 red chilli
- Juice of 1/2 a lime
- 1 tbsp fresh coriander
- 1 tsp Green Thai Curry Paste
- 1 Original Ryvita
Firstly in a small pot place the chilli flakes and the oil and leave to infuse a little - this is your dipping sauce and will act as a great dressing for any salad you serve alongside too.
Now drizzle in a tiny bit of oil or spray into a pan and place on a low heat.
Finely chop the spring onions, chilli and coriander and place into a bowl.
Mince the garlic and add to the bowl and grate in the ginger.Cut the lime in half and squeeze into the bowl.
Crumble the Ryvita into the bowl.
Next finely chop the salmon into small pieces and add to the bowl and give a good stir with a spoon.
Finally add the curry paste and again stir. Then you'll need to get your hands messy by smushing it all together with your hands and making two rounds which will be your fishcake. You could of course use an egg in this mixing process which will help bind the fishcakes too, I just chose not to.
Next add each fishcake to the pan and fry gently for three to four minutes on one side before turning over to do the other side. Each side should be nicely golden brown. Don't be tempted to cook for too much longer as the salmon will overcook. Enjoy!
