Asian Fishcakes with The Foraging Fox Coconut, Chilli & Lime Mayo
For an exotic dish that the whole family will love, try our asian fishcakes dipped in our coconut, chilli and lime mayo!
- 500g of salmon fillets (boned and remove skin)
- 1 stick of lemon grass
- 6 cm piece of ginger
- 1 small bunch of coriander
- salt & pepper to taste
- The Foraging Fox Coconut, Chilli & Lime Mayo
Finely chop the coriander stalks and all (leaving a few nice leaves to garnish)
Peel and finely chop the ginger.
Smash the lemon grass with a rolling pin or the bottom of a heavy pan and remove the tough outer layer an finely chop the soft inner layer.
Depending on you preference for chunky or smooth texture. Divide the salmon in half and put half in the food processor with the coriander, ginger and lemon grass. Blend into a smooth paste. Chop the other half of the salmon into small chunks and them add to the puree in a bowl and mix both together. Add a sprinkle of salt and pepper.
Divide the mix into 4-8 patties depending on whether a starter or main and place in a large non stick flying pan with a tbsp of vegetable oil.
Cook for 2-4 minutes each side or until golden brown on the outside.
Place the fishcakes on a serving board or individual plates and garnish with the coriander leaves to serve. Spoon The Foraging Fox Coconut, Chilli & Lime Mayo into large ramekin or individual ramekins and dip the fishcakes in!!