Salmon Fishcakes make an ideal midweek family meal
My family loves oriental flavours and these fishcakes are a tasty, easy and nutritious meal that everyone enjoys. Fresh salmon and courgettes with a great Thai twist. Easy recipe, read on to find out more.
Imported courgettes for the Salmon Fishcakes please
Usually I always suggest using local produce but in this recipe use the very dark green imported courgettes. (of course the salmon is also imported!) The huge imported courgettes look so much greener than the local ones and I only bought one, this was more than adequate despite them being a bit more expensive. Since writing the recipe of course now (October 2015) all I am doing with green courgettes is spiralising them!
Ingredients for Salmon Fishcakes
So to feed a family of 4 and to make 10 to 12 small fish cakes this is what you need:
- 1 salmon fillet (about 350 grams), remove skin and check for any tiny bones
- 1 large imported (very dark green) courgette, finely chopped, do not peel
- 1 tsp of fresh deseeded red chilli (you can buy a packet, chop them up and store in a tupperware box with some olive oil over them, then use in pasta sauces and curries)
- 1 tsp of Thai red curry paste (buy a small tub and keep in the fridge, lasts for ages, better still if you can find a Thai person to make up a batch for you)
- 1 tbsp of Fish sauce (very inexpensive, large bottle, keep in the fridge after opening, easy way to add saltiness to any oriental dish)
- 1 large spring onion finely chopped including the green stalks
- 1 egg for binding
- Bak Choi with oyster sauce
- 1 large fresh garlic clove (the supermarket sells plump cloves ready peeled in a resealable box)
- Large handful of finely chopped coriander (costs very little, so buy regularly)
- Salt and pepper to taste
- Vegetable oil for shallow frying the fish cakes
Method to make your Salmon Fishcakes
Simply put the fish with all the ingredients apart from the oil and the courgette into a blender and pulse till you have a thickish paste.
Remove the paste into a bowl and stir through the finely chopped courgette and then shape into small fish cakes, this bit can be sticky so maybe flour your hands and work surface.
Lay the fishcakes out onto a plate, cover with cling film and chill in the fridge till you’re ready to fry
Fry the fishcakes till golden brown on both sides. Serve with local bak choi, this is a fraction of the cost of the imported stuff and tastes just as good (one bunch per person) and brown rice. Perfect midweek family meal, no fuss, all eaten up. Now please share in your favourite way.
Thanks Monica.
