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

1. Crush the garlic and grate the ginger and add with all the other ingredients to a food processor.
2. Pulse carefully a few times (using an S-blade) until mixed, but slightly chunky.
3. Roll into 8 balls and flatten slightly.
4. 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.