Healthy Thai Salmon Fishcakes
500g Atlantic salmon fillets, skin removed and diced
2tsp chilli paste
1 bunch spring onions, sliced
2 tsp freshly grated ginger
small bunch coriander, washed
rapeseed oil, for frying
Ribbons of cucumber
Chilli dipping sauce
1. Place the ingredients into a food processor and use the pulse setting to chop and combine the ingredients. Take care not to over-process to a mush!
2. Shape the mixture into four fishcakes.
3. Shallow fry in a little oil for 2-3 minutes on each side.
4. To finish, make cucumber ribbons using a potato peeler (good job for young children to help with!) and serve with chilli dipping sauce and lime.