Fish cakes – Thai salmon

Fish cakes – Thai salmon

Suitable to freeze Store covered in fridge (under 5°C) Nutritional Analysis	Good source of: calcium Preparation time: 20 minutes Cooking time: 20 minutes Makes: 40
Ingredients: 2 200g cans pink salmon, drained 2 eggs, beaten 2 teaspoons chillies, seeds removed, chopped (optional) 4 tablespoons coriander, chopped 4 tablespoons coconut, finely shredded 1 teaspoon five spice powder 2 kaffir lime leaf, sliced thinly (optional) 2 teaspoons fish sauce 4 spring onions, chopped 2 tablespoons canola oil, for frying

Method:
1. Remove any large bones from salmon.
2. Process all ingredients (apart from oil) in food processor until smooth.
3. Refrigerate the fish mixture for 15 minutes for easier handling.
4. Form the mixture into small cakes.
5. Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.

Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.