@nathalie_hayward created this delicious 10 minute Thai fishcakes – packed with omega-3’s from the salmon and anti-inflammatory turmeric, corriander, lemongrass and ginger!
☀️2 tins @fish4ever_recipes sustainably caught wild salmon
☀️1 stalk lemongrass (hard outer leaves removed)
☀️inch sized piece fresh ginger ☀️2 garlic cloves
☀️2 spring onions
☀️zest and juice of half a lime
☀️handful fresh corriander
☀️1/4 cup ground almonds
☀️3tbsp desiccated coconut ☀️2 eggs
☀️2tsp melted coconut oil
☀️1/2 tsp chilli
1. Put the ginger, lemongrass, zest, garlic, onions, coconut oil in a mini chopper to finely chop.
2. Preheat oven to 160.
3. In a bowl mix all other ingredients. Shape into large patties. Sprinkle coconut on top and bake for 25-30 minutes.
Serve with a mixed salad with cashews, coconut flakes, fresh mint and corriander and a lime dressing.