Ingredients
1 small spring onion, roughly chopped
1 small red chilli (deseeded for mild, or leave seeds for heat)
1 tbsp fresh coriander
1 small chunk of fresh ginger
200g raw salmon (skin removed, cut into chunks)
Squeeze of lime
1-2 tsp fish sauce (or soy sauce)
1 tbsp plain/cornflour
Suitable for: Clever Chop
The Method
Add the aromatics to the Clever Chop bowl and pulse till they are finely chopped — then add the salmon, lime, fish sauce and flour.
Pulse in short bursts until the mixture just comes together. It should be sticky with small visible salmon pieces — not a smooth paste.
Scoop out spoonfuls and form small patties, around 2cm thick.
Heat a drizzle of oil in a non-stick frying pan. Cook the cakes 4–5 mins per side, until golden and cooked through.
Serve with sweet chilli dipping sauce, cucumber salad, or crunchy slaw.
