We regularly eat salmon, but it tends to be on a bed of noodles with a bit of sweet chilli sauce on, so we were eager to try out this recipe. Once I got over the fact it uses double the amount of salmon I would normally use, it has become a regular favourite dinner in this house!
1 stick of lemongrass
6cm piece of ginger
15g fresh coriander
500g salmon fillets (skin off)
4 teaspoons of chilli jam
*I used a food processor for this, the recipe calls for lots of chopping but the quicker the prep, the better in my eyes*
Remove the outer layer of the lemongrass and peel the ginger, pop both in the food processor along with most of the coriander, reserving a few leaves for plating up. Chop all of the salmon into chunks, put half into the processor and mix. Once it is almost like a puree, stir in the remaining salmon (chopped into 1cm pieces), season with salt and pepper, and divide into 4 equal patties. Squash to shape.
Place 1 tablespoon of olive oil into a medium-high heat, non-stick pan. Cook the patties for 2 minutes on each side or until golden. Place on a salad, and dollop a spoon of the chilli jam onto each fishcake, sprinkle the coriander and serve.