Skin loving Salmon Fishcakes
27th Nov, 2014


  • 500g salmon (remove skin)
  • 150g of brown rice
  • ¼ bunch dill
  • ¼ bunch coriander
  • ¼ bunch thyme
  • 1.5 tbsps of fresh lime juice
  • 1 tbsp of honey
  • 1 tbsp of tamari soy sauce
  • 2 banana shallots
  • Oil, salt, pepper
  • 2cm piece of ginger
  • 1 stick of lemongrass
  • A pinch of chilli flakes

Equipment required:

  • Food processor,
  • Frying pan,
  • Sharp knife,
  • hot oven

Serves 5

Slice the shallots finely and add to a hot pan with a drizzle of oil and salt. Sweat down until translucent and then leave to cool.

Then weigh out the brown rice. Place in a pot and cover with cold water, bring up to the boil and then simmer until the rice has cooked through. Once the rice is cooked, cool down under running cold water and leave to drain.

Blitz the salmon in a food processor until evenly blended. Put in a big mixing bowl and set aside. Finely slice the coriander and pick the thyme leaves off and add to the salmon.

In a food processor, blend the lemongrass with the lime juice, honey, tamari soy sauce, ginger and chilli flakes until evenly combined. Once all the ingredients have cooled down, add the shallots and rice to the salmon along with the lemongrass mixture.

Mix the salmon and other ingredients by hand until well combined; then shape into burgers.

Meanwhile heat a pan and pan fry on both sides until they look nicely brown.

Finally, line a baking tray and and lay them out on the tray. Bake in the oven for 10 to 15 minutes; check they have cooked through by using a probe (the temperature should reach 65°C).

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