These fishcakes are so quick and simple to throw together. They have such a fresh, vibrant kick of flavour from the herbs, chilli and ginger. They’re great to make for packed lunches or meal preps to pair with fresh veggies, potato wedges and some salad. These are perfect for a fresh lunch or dinner dish. Salmon is a great source of healthy fats and protein.
Fresh Thai Salmon Fishcakes
- 2 fillets of salmon without the skin
- 1 clove of garlic
- 1/2 red chilli
- Small sized piece of grated ginger
- 1 tbsp fresh lime juice
- Splash tamari sauce
- Small pinch fresh corriander
- 1 chopped spring onion
- 1/3 bell pepper
- 1 tsp coconut oil
In your ninja food processor, add in both of the salmon fillets and pulse these for a few seconds.
Add in the remaining ingredients and pulse everything together so that all of the ingredients are well combined.
Take some of the mixture and carefully form into a patty, then set this aside. Repeat this for the remaining mixture (should make 4 patties).
Heat a tsp of coconut oil in a frying pan and bring to a medium/high heat.
Once the pan is nice and hot, place the fishcakes into the pan and reduce the heat to a medium. Cook evenly on both sides until nicely crisp on the outside and cooked throughout.
Serve with some greens and sides of choice and enjoy!