If you like things hot and spiced, try out this high-protein salmon fish cake recipe. It’s low-calorie and has some vegetables on the side.
Course: Main dish
Prep Time: 0 hours 30 minutes
Cooking Time: 0 hours 40 minutes
Total: 01 hours 10 minutes
For beginners, Intermediate, and professional cooks
3 360g salmon fillets
2 finely chopped spring onions
2 tbsp. rapeseed oil
1 finely chopped red chili
1 tsp. grated ginger
1 lemon juiced
600g peeled and cubed floury potatoes
4 tbsp. chopped coriander
2 tbsp. gram flour
1 halved cucumber; Ribbons
4 peeled carrots; Ribbons
½ rice wine vinegar
1 tbsp. toasted sesame seeds
Lemon wedges to serve
Fish and Potatoes
Season the salmon fillets and put them in a colander. In a large pan of water, add the potatoes and leave to simmer for 10 minutes.
Let the fish cook with the steam.
Preparing the fish cakes
Drain and cool the potatoes. Mix chili, ginger, coriander, and spring onion in a large bowl. Now, clean the fish fillets from their skin, flake and fold into the mixture. Divide all the portions into 8 servings and flatten them to make patties. Place it on a plate (lined with baking paper).
Leave it for 10 minutes to settle and cool down. Now dust it with gram flour.
Frying the fish
Fry the fish cakes for 3-4 minutes in a frying pan until golden brown. Flip sides for equal cooking on both sides.
Meanwhile, in a large bowl, mix honey, sesame seeds, vinegar, and lime juice. You can add cucumbers and carrots as well. Serve the fish cakes hot with the carrots and cucumber or the lemon wedges on the side.
NOTE: This recipe is gluten-free.
Best served with whole pasta, or steamed rice
A regular daily routine and a high intensity work out