500g salmon fillets, skins removed
1 stick of lemongrass, peeled and roughly chopped
1 x 3cm piece of fresh ginger, peeled and roughly chopped
Handful of fresh coriander, chopped
Juice of ½ a lime
1 red chilli, deseeded and chopped (optional)
Vegetable oil, for frying
Sweet potato chips
Sweet chilli sauce
- Chop half of the salmon into 1cm chunks and place in a bowl. Place the rest of the salmon in the bowl of the food processor and add the lemongrass, ginger, coriander, lime juice and chilli, if using. Pulse into a chunky salsa-style texture.
- Add the mixture from the food processor to the bowl with the salmon chunks and breadcrumbs and stir to combine. Season with salt and black pepper. Divide the mixture into four equal portions, then use clean hands to shape into 2cm-thick patties.
- Heat some oil in a large non-stick pan over a medium-high heat. Cook the fishcakes for 2-3 minutes per side or until golden-brown and completely cooked throughout.
- Serve with sweet potato chips, green beans and sweet chilli sauce for dipping.
Per Serving 542kcals, 23.1g fat (6.8g saturated), 30g carbs (13.2g sugars), 53.8g protein, 3.7g fibre, 1.238g sodium