zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Jamie Oliver's Quick Asian fishcakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Jamie Oliver's Quick Asian fishcakes

    Makes: 4

    Ingredients

    1 stick of lemongrass
    6cm piece of ginger
    ½ a bunch of fresh coriander (15g)
    500g responsibly sourced salmon fillets, skin off, pin-boned
    4 teaspoons chilli jam

    Method

    1. Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties.

    2. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander.

    Your recipe note

    Edit your recipe note


    This recipe is taken from Jamie Oliver's new recipe book, 5 Ingredients - Quick & Easy Food, £18, available to buy online and in store at Waitrose.

    Comments

    Average user rating

    2 stars

    Glossary