Quick Asian Fishcakes

Savor the vibrant flavors of Southeast Asia with these Quick Asian Fishcakes, featuring zesty lemongrass, aromatic ginger, and fresh coriander. Ideal for a weeknight dinner that transports you to a bustling market.

• 1 stick of lemongrass
• 6 cm piece of ginger
• ½ bunch fresh coriander
• 500 g salmon fillets
• 4 teaspoons chilli jam

Method

1. 1

   Whack the lemongrass against your work surface and remove the tough outer layer.

2. 2

   Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.

3. 3

   Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.

4. 4

   Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.

5. 5

   Divide into 4, then shape and squash into 2cm-thick patties.

6. 6

   Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.

7. 7

   Cook the patties for 2 minutes on each side, or until nicely golden.

8. 8

   Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.

9. 9

   Serve sprinkled with the drained coriander.