This recipe is part of Food Sorcery’s healthy eating program, it’s been tried and tested by our resident chef Jan Cron. Jan is known for his amazing flavours making healthy food taste great.
Jan has created two versions of the recipe to show how versatile it can be.
Asian Inspired and Indian Flavours – take your pick as to which version to make!
Ingredients – Fish cakes
- Sweet potato 400g cooked, skins discarded
- Salmon 200g cooked
- Quinoa cooked 250g
- Spring onions 4
- Shallot 2
- Green chilli 2,
- Sesame seeds 2 handfuls
Asian Inspired Version
- Coriander handful
- Lemon grass 1
- Ginger 2cm
- Lime 2
- Fish sauce 3tbsp
- Soy sauce 3tbsp
Indian Inspired Version
- 1/2 tsp garam masala or red masala
- 1/2 lime juice
- Sprig of mint chopped
Method – Fishcakes
- 1. In a bowl mix together the salmon, quinoa and sweet potatoes – mash with a wooden spoon. Add the flavouring you are using – Asian or Indian spices
- 2.1 For Asian – Place spring onions, ginger, chili, lemongrass, shallots, soy sauce, fish sauce, lime juice and coriander into a food processor and blend until you have a strong green paste. Add the paste to the mashed up mix until you like the flavour.
- 2.2 For Indian Spices add garam masala, red masala, lime juice and mint and mix until you like the taste.
- 3. Shape fishcakes and roll in sesame seeds, place them on a tray lined with some baking paper and cook in the oven on 200 for 12 minutes until crispy around the edges.
Asian Inspired Dressing
- Avocado ½
- Garlic 1clove
- Coriander few leaves
- 1 lime juiced
- 150g of natural yoghurt
Method – Asian Dressing
- 1. Place all the ingredients into the same food processor and blend until smooth. We can add some cold water if too thick.
Food Sorcery Tips
- It would be great to serve this dish with a side of homemade kimchi or pakchoi. You can look up Kimchi recipes created by Jan – click here
- Make extra fishcakes & paste and freeze for later as a quick meal.
- As an alternative to salmon, swap for cooked and shredded turkey or chicken.
