I got the sudden urge for a healthy ‘kitchen experiment’, so here’s my very first attempt to make salmon fish cakes. If I may say so myself, experiment success! They taste yum! See ‘more’ to get detail on nutritional value of Salmon & the other tasty asian-inspired ingredients – and good luck! Faya x
Instructions
1) THE SALMON, which makes up the majority of each cake is super-nutritious – a great source of protein (25 grams per 100g) to fuel muscle repair & growth. Unlike totally lean proteins though, it’s also full of Omega fatty acids 3 & 6, which play a crucial role in brain function, boost the mood (DHA), and help to reduce the risk of heart disease. Salmon has 0 carbohydrates and 0 sugars and is very low in Sodium, which ticks plenty of my health boxes. It’s also a good source of Riboflavin – important for growth and red blood cell production. It also contains ‘bioactive peptides’ which have been shown to reduce swelling in joint cartilage and the digestive tract. I like to buy the wild-caught Alaskan variety for the lowest chance of contamination with pollutants such as mercury and pesticides (yuck).
2) EVERYTHING ELSE: the remaining ingredients add some asian-inspired flavours. The spicy chilli boosts the metabolic rate, as well as lending the fishcakes a turbocharged kick! The garlic is good source of calcium for bone strength and helps to normalise blood pressure. Coriander is full of vitamin C which is a powerful natural antioxidant and the leaves in 3 fish cakes provide c.30% of your daily recommended intake. Finally the remaining spice is one of my favourite flavours in cooking – lemongrass – which is packed with Iron, who’s main function to help carry oxygen from our lungs to the muscles and other organs, better aerating me for a workout!
Ingredients
2 x 150g wild alaskan salmon fillets
2 x small chillies
2 x cloves of garlic
Half a cup of coconut water
1 x lemongrass
1/3 pot of fresh coriander
1 x stock cube (fish)
1 x fresh egg
How to:
1. De-seed and finely chop the chilli.
2. Finely chop the garlic.
3. Peel and finely chop the lemon grass (I like to use a pair of scissors for this).
4. Chop the coriander.
5. Put the fish fillets, fish cube, egg and coconut milk in a food processor and blend to a smooth consistency. Shape into tablespoon-sized ‘buns’. Place them on a cooking tray and leave in the oven for 15-20min until they are nicely browned and cooked through.
6. Serve lukewarm with a healthy dip!