Thai Style Salmon Fishcakes

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves: 4 Time: 40 minutes

Ingredients:

4 Wild Alaskan Salmon Fillets, skin off and cut into chunks

4 Spring Onions, sliced

1 Clove of Garlic, minced

Ginger Root, about 4 cm, chopped finely

1 Tsp of Fish Sauce

1/2 Red Chile pepper, seeds removed and chopped finely

1 Lime – zest of half the lime & juice of whole

Sea salt & black pepper

Small bunch of fresh Coriander, including stalks

Plain Flour, for dusting the cakes (optional)

Yogurt sauce:

150g Natural Yogurt

2 Tbs fresh Coriander, just the leaves this time, chopped

1 clove of Garlic, minced

Sea Salt & freshly ground Black Pepper to taste.

Directions:

Firstly make the yogurt sauce; add the coriander, garlic a pinch of sea salt and a little freshly ground black pepper, mix well and set aside in the fridge until the fishcakes are ready.
Place all the ingredients for the fish cakes in a food processor and mix for a few minutes, you don’t want a paste so mix it just so all the ingredients are well mixed together.
Take a tablespoon of the fish mixture and shape into a round (I got about 10 cakes from this mixture) Have a liitle plain flour in a bowl and roll the fishcakes so they are lightly covered in flour. This is optional, I do this as I find it easier to shape the cakes.
Heat a teaspoon of coconut oil in a pan and and cook the fishcakes, they should take about 4 minutes each side.
Serve with a salad or some rice and lemon wedges.
Notes: If you don’t have a food processor you can still make these by chopping the fish very finely and mixing all the ingredients in a bowl together. You can also adjust the heat of these fishcakes by adding more chili if you like, however if cooking them for kids I would keep them on the mild side. You may also find wild Alaskan salmon fillets in the freezer section of your local supermarket, they tend to be cheaper than buying fresh.

From thelastfoodblog.com