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    Salmon Cakes with Spinach and Watercress Stir-Fry

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    Salmon Cakes with Spinach and Watercress Stir-Fry

    • Preparation time: 25 minutes
    • Cooking time: 15 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • Salmon Cakes
    • 1 leek, trimmed and chopped
    • 3cm piece root ginger, roughly chopped
    • Small bunch chives, roughly chopped
    • 500g salmon, skinned and pin-boned
    • 1 tbsp fish sauce
    • 1 tbsp soy sauce
    • Grated zest of 1 large lemon
    • 1 egg yolk
    • Salt and freshly ground black pepper
    • Stir-Fry
    • 4cm piece root ginger, peeled and finely sliced
    • 1 tbsp soy sauce
    • 2 tbsp groundnut oil
    • 2 garlic cloves, sliced
    • 1 tender stem lemon grass, finely chopped
    • 2 red chillies, deseeded and finely shredded
    • 1 bunch salad onions, sliced into 4cm lengths
    • 1 red pepper, deseeded and cut into fine strips
    • 800g young spinach
    • 2 large bunches watercress
    • Juice of 1 lemon


    1. Put the leek, ginger and chives into a processor and blitz until finely chopped. Transfer to a bowl. Blitz the salmon till finely chopped and add to the bowl. Stir in the remaining salmon cake ingredients, season and form the mix into 16 cakes; if time allows, chill the cakes for 30 minutes. Steam the salmon cakes, in batches, for 4-5 minutes or until cooked through.
    2. Heat the groundnut oil in a wok over a high heat. Add the garlic, ginger and lemon grass. Stir-fry for a minute, then add the chillies, salads onion and pepper. Cook for another minute. Add the spinach and watercress, stir well, then add the lemon juice and soy sauce. Season and serve immediately with the salmon cakes.

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