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
- 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.