Serves 4

You will need …..

  • 1 stick of lemongrass
  • 6cm piece of ginger, peeled and finely chopped
  • ½ a bunch of fresh coriander (15g)
  • 500g responsibly sourced salmon fillets, skin off, pin-boned
  • 4 teaspoons chilli jam

Method

  1. Remover tough outer layer of lemongrass.
  2. Finely chop the inside of the lemongrass and most of the coriander, stalks as well, reserving a few leaves in a bowl of cold water.
  3. Chop the salmon into 1cm chunks  then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it, add lemongrass, ginger and coriander and season with sea salt and black pepper.
  4. Divide into 4, then shape and squash into 2cm-thick patties.
  5. Place a frying pan on a medium-high heat with 1 tbsp of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander.

Delicious served with a sweet potato mash and crisp green salad.