These fish cakes are bursting with flavour and are made with pure fish, unlike fish cakes that are often made with more potato than fish.
Ingredients – Serves 4
600g fish such as a mixture of salmon and cod
2 tablespoons olive oil
2 garlic cloves, crushed
3 cm ginger, grated
1 tablespoon Tamari soy sauce
1 teaspoon fish sauce
4 tablespoons chopped coriander
¼ teaspoon dried chilli flakesc
coconut oil for frying
Method
- Crush the garlic and grate the ginger and add with all the other ingredients to a food processor.
- Pulse carefully a few times (using an S-blade) until mixed, but slightly chunky.
- Roll into 8 balls and flatten slightly.
- Fry on a medium heat in sesame oil or coconut oil until golden. Around 2 minutes per side.
You can make a dipping sauce by combining some Tamari sauce, chilli sauce (such as Spiracha) and fish sauce.
Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions. Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester. Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs
