Free from: Dairy, Grains, Gluten & Nuts
Makes: 8 fish cakes
Time: 30 minutes
I’m so excited that spring is only a few days away. The weather has started to warm up and it’s getting lighter in the mornings, yeah! My body has started to crave lighter and fresher dishes, especially after all those winter stews and soups! This is the perfect spring recipe, it’s very tasty and super quick to put together.
150g whole smoked salmon fillet
½ red onion, finely diced
1 red chili, seeds removed, finely diced
1 tablespoon of fresh grated ginger
1 clove of garlic, crushed
1 handful of fresh coriander, chopped
Juice of ½ lime
2 teaspoons of tamari sauce
2 teaspoons of fish sauce
2 tablespoons of coconut flour
Flake the smoked salmon fillet into a bowl. Add the red onion, chili, ginger, garlic, coriander, lime, tamari sauce, fish sauce, coconut flour, eggs and mix together until well combined.
Heat 2 tablespoons of coconut oil in a large fry pan. Take 1 heaped tablespoon of the salmon mixture, using your hands shape it into a patty shape. Add to the fry pan and continue this until the mixture is finished. Cook each fish cake on each side for 5 minutes over a medium heat. You may need to cook these in 2 batches to avoid over crowding the pan.
Serve these with a fresh salad and a wedge of lime.