- 1 stick of lemongrass
- 6 cm piece of ginger
- ½ a bunch of fresh coriander (15g)
- 500 g salmon fillets , skin off, pin-boned, from sustainable sources
- 4 teaspoons chilli jam
Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander.
Originally posted on https://www.jamieoliver.com/recipes/salmon-recipes/quick-asian-fishcakes/#
Date Published: 07 March 2018