Super-healthy salmon and tuna fishcakes

Chef: Domini Kemp
Prep: 20 mins
Cook: 10 mins
Super-healthy salmon and tuna fishcakes
Don’t stress out if you can’t get lime leaves or anything else off the list. Just add more of everything else. Also, if you ever do come across lime leaves, buy a bunch of them, wrap them up well in cling film and freeze them. The same goes for the lemongrass – it’s not ideal, but it works OK as they can be hard to find when you need them.

sweet chilli sauce

2 red onions, diced

2 red chillies, deseeded and diced

2 lime leaves

1 stalk lemongrass

juice of 2 limes

1 small bunch coriander

1 small bunch basil

a knob of ginger, peeled

2 tbsp tamari or soy sauce

1 tsp fish sauce

a splash of sesame oil

200 g fresh salmon fillet, skin removed and roughly chopped

200 g fresh tuna fillet, skin removed and roughly chopped

a handful of sesame seeds

Preheat the oven to 200°C/400°F/Gas mark 6. Line a baking tray with parchment paper.

Whizz all the ingredients except the fish and sesame seeds together in a food processor until smooth. Add the fish and pulse so that it’s processed but not mushy baby food. Shape the fish into balls and place on the baking tray. If you can, chill for 10 minutes.

Sprinkle with sesame seeds, then bake for 10 to 12 minutes. If you can, gently turn them over halfway through so they can brown on both sides. They do cook quite quickly, and you may like to serve them a bit rare inside. Let them settle for a minute before removing from the paper (they are quite delicate, as there is no egg to bind them), then serve with sweet chilli sauce.

4 as a starter or 2 as a main

Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients

Recipe Type
Starters, Dinner, Entertaining, Tapas


Special Info
Egg free, Dairy free

Level of Difficulty

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