School finishes today for my little girl, and I think I am more excited than she is to not be stuck in a routine for six whole weeks! We have lots of fun stuff planned including a trip to Cornwall where I am looking forward to eating lots of freshly caught fish, I hope ;-). I wasn’t very good at eating fish when I was a kid, I think I was terrified of the bones. I always managed to eat the fish my Nan cooked though. Maybe because it was freshly caught by my Grandad, or by a local fisherman that made it taste so good, or maybe it was because I was on school holidays and we were by the sea. So I have these lovely Thai salmon fish cakes for you today.
When we had our little girl I was determined that she would grow up with fish being a part of our weekly menu. That all worked out fine until she reached about 7 and started to get a little bit, well, how shall I say this? Let’s just say that she started to decide to know exactly what she wanted to eat and what not to eat :-)) Yes, fun times! So I had to get creative and this is one of those recipes that I use to get my kid to eat fish! I know it can be hard to get some kids (and some grown ups) to eat fish, especially the oily, good for you fish, but if it tastes really good then it’s a bit easier isn’t it? These thai salmon fish cakes quickly became a favourite for our girl and feature regularly in our weekly menu. If you can, try and go wild with your salmon, as wild salmon contains more omega 3 than the farmed variety.
So what are you getting from these very tasty fishcakes?
- High in Vitamin B12 – good for keeping energy levels up, helps keep hair, nails & skin healthy.
- High in Vitamin D – good for keeping bones strong.
- High in Omega 3 Fats – anti-inflammatory, helps lower bad cholesterol
- Low GI
- Low Carb
Serves: 4 Time: 40 minutes
4 Wild Alaskan Salmon Fillets, skin off and cut into chunks
4 Spring Onions, sliced
1 Clove of Garlic, minced
Ginger Root, about 4 cm, chopped finely
1 Tsp of Fish Sauce
1/2 Red Chili pepper, seeds removed and chopped finely
1 Lime – zest of half the lime & juice of whole
Sea salt & black pepper
Small bunch of fresh Coriander, including stalks
Plain Flour, for dusting the cakes (optional)
150g Natural Yogurt
2 Tbs fresh Coriander, just the leaves this time, chopped
1 clove of Garlic, minced
Sea Salt & freshly ground Black Pepper to taste.
- Firstly make the yogurt sauce; add the coriander, garlic a pinch of sea salt and a little freshly ground black pepper, mix well and set aside in the fridge until the fishcakes are ready.
- Place all the ingredients for the fish cakes in a food processor and mix for a few minutes, you don’t want a paste so mix it just so all the ingredients are well mixed together.
- Take a tablespoon of the fish mixture and shape into a round (I got about 10 cakes from this mixture) Have a liitle plain flour in a bowl and roll the fishcakes so they are lightly covered in flour. This is optional, I do this as I find it easier to shape the cakes.
- Heat a teaspoon of coconut oil in a pan and and cook the fishcakes, they should take about 4 minutes each side.
- Serve with a salad or some rice and lemon wedges.
Notes: If you don’t have a food processor you can still make these by chopping the fish very finely and mixing all the ingredients in a bowl together. You can also adjust the heat of these fishcakes by adding more chili if you like, however if cooking them for kids I would keep them on the mild side. You may also find wild Alaskan salmon fillets in the freezer section of your local supermarket, they tend to be cheaper than buying fresh.