These are light, full of flavour and packed with nutritious superfoods
2 large mild, red chillies – deseeded
2 tbsp root ginger – peeled
4 garlic cloves crushed
4 spring onions – chopped
grated zest of 2 limes
4 tbsp fresh coriander
4 tbsp tamari, braggs aminos
1 tbsp fish sauce
2 tbsp sesame oil
2 x 125g (4 1/2) salmon, haddock, cod or hake fillets – skinned and boned
4 tbsp wholewheat flour
1 tbsp coconut oil or olive oil
For the sauce:
2 tbsp toasted sesame oil
2 tbsp tamari sauce or braggs aminos
1/2 tbsp fish sauce
juice of 2 limes
8 spring onions, finely – chopped
4 tbsp fresh coriander – chopped
2 tbsp sesame seeds – toasted lightly in an oven
Firstly, preheat oven at 180C then put garlic, chilli , ginger, spring onions, lime zest and coriander into a food blender. Add tamari sauce or braggs aminos, sesame oil and fish sauce.
Add fish until the mixture is finely chopped but not smooth.
Shape mixture into 12 patties, press on them pushing them into flat circles and dust them lightly with a tiny bit of wholewheat flour.
Put them into the fridge until they firm up slightly.
For dipping sauce:
Blend sesame oil, tamari or braggs aminos, fish sauce, lime juice, spring onions and coriander until smooth, then stir in sesame seeds. Brush fish cakes with coconut or olive oil and place in a hot oven for 6 – 8 mins. Serve with dipping sauce.