Coconut Salmon Fishcakes

Deliciously spiced Indian coconut salmon cakes are full of flavour and easy to throw together, so if you’re in a hurry to put dinner on the table, these won’t take long at all. A lighter meal idea for the warmer months.

Serves 2-4

Effort: Easy

Prep: 15 mins

Cook: 20 mins

Gluten free

Ingredients

• 2 salmon fillets skin off (around 280g)

• 1 packet fritter mix - Turban Chopstick

• 1 large zucchini, grated

• 3 spring onion, diced

• 1/3 cup shredded coconut

• 250ml coconut milk

• Coconut oil for frying - preferred but optional

• Lemon wedges to serve

Instructions

1. Preheat the oven to 180c/ 160c fan. In a mixing bowl add the packet fritter mix and shredded coconut. Pour in the coconut milk and combine adding a little extra if the mixture is too dry. Leave to stand for 5 minutes.

2. Meanwhile, chop salmon fillets into small chunks, dice spring onion and grate the zucchini. Add to the fritter mixture.

3. Stir everything together carefully.

4. Line a baking tray. With damp hands shape the mixture into 8 even sized balls flattening down to make the salmon cake shape. Pop them in the fridge to rest for 5-10 mins.

5. In a large frying pan heat 2 tbsp coconut oil on a medium flame until the oil is hot. Again, using damp hands place 4 salmon cakes in the oil and fry for 3-4 mins on each side, until golden brown and crisp. Place the cooked salmon cakes in the preheated oven while you cook the rest.

6. Add 1 tbsp of coconut oil to the pan and wait for it to heat then fry the last 4 salmon cakes as per step 5. Pop them in the oven until you are ready to eat.

   Serving suggestions in hints & tips

Hints & tips

Salmon - This recipe calls for fresh salmon with no skin for its mild, rich and slightly oily taste. For a stronger flavour try using smoked salmon.

You could also use white fish or prawns if you preferred.

Add a little extra - Add an extra step and coat the salmon cakes with bread crumbs for a crispier coating. At step 4 dip them in bread crumbs while the mixture is still wet.

Coconut milk - My two favourite brands of coconut milk/ cream are Macro or Ayam

Serving suggestion - For 2 people serve with a green salad, natural yoghurt and a dollop or two Tamarind Tree mango chutney.

For 4 people add an extra side of sweet potato fries or rice salad.

Coconut oil - I suggest using coconut oil for its flavour and high smoke point when frying. However, if you don’t have it to hand use your preferred oil.

Portion size - Make a smaller portion of salmon cakes - half the ingredients and save the fritter mix for another time.

Storage - These will keep in the fridge for 3 days. Suitable for freezing.