- 800g salmon fillets, roughly chopped
- 1 red chilli, chopped
- 2 spring onions, finely chopped
- ½ red onion, finely chopped
- Juice of 1 lime or 1//2 lemon
- 1 egg
- Piece of fresh ginger, grated
- A handful of coriander
- 2 tsp coconut oil
- 100g spinach leaves
- 1 lemon, cut onto wedges
- Tsp crème fraiche
- Calories 135
- Protein 12g
- Carbohydrates 2g
- Sugar 1g
- Fibre 0g
- Fat 8g
Place the salmon, chilli, spring onions, red onion, lime or lemon juice, egg, ginger, spinach and coriander in a food processor or blender and blitz together, making sure you retain little texture.
Divide the fish cake mixture into 4 portions and carefully shape into 4 cakes about 2.3cm thick. Transfer to a plate, cover and chill for 30-60 minutes.
Heat the coconut oil in a large, non-stick frying pan over a high heat, and cook for the fish cakes for 2-3 minutes one each side.
Serve with vegetables or a salad and scatter some coriander leaves, lemon juice and a dollop of crème fraiche.
Makes 14 fishcakes