Lime & Basil Salmon Fishcakes

Oh yes! Oh yes! These are so bloody delicious – I had to share (plus I was getting plenty of approval for these on Instagram so they’re certainly winning the popularity contest). Firstly, a quick tip for my fellow Hong Kong foodies (who may not already know this, although I’m sure most of you are aware!) – if you love salmon but don’t like having to shell out in Citysuper or Great etc; buy your salmon from Ikea’s food section. They sell them frozen and individually vacuum packed at HK$100-something for 3 decent sized fillets – I guarantee the quality is very good and to be honest, price-wise they’re perfect for this recipe! Right ok, “endorsement” over, now time for the fooooood…the delicious, delicious food!

Serves 2

What you need:

  • 2-3 salmon fillets – skinned & boned (depending how hungry you are)
  • 4 shallots – finely diced
  • 1 tbsp dark soy sauce
  • Zest & juice of 1 lime
  • A handful of chopped fresh basil
  • 1 tbsp low-fat mayonnaise
  • A heaped handful of breadcrumbs
  • A little olive oil for cooking

How to:

  1. If you have a food processor, whizz the salmon fillets till they’re “minced”. If not they try to chop up the fillets as finely as possible (sometimes it is quite nice when eating these fishcakes if you come across a nice chunk of salmon)
  2. In a large bowl, mix together the salmon, shallots, soy, lime zest & juice, basil, mayonnaise and breadcrumbs.
  3. Leave in the fridge for at least 20 mins.
  4. Drizzle olive oil into a frying pan and gently pan fry individual hand-shaped fishcakes. About 1-2 mins on either side.
  5. Serve with more lime juice & a citrus salad.

Lunch, dinner…could I potentially get away with having these for brunch? Chuck in some poached eggs and I think so! Breakfast might be pushing it slightly…Lime juice is so perfect with any kind of fish or seafood in my opinion; it adds a zesty freshness that is simply delicious. I hope you like this recipe and please, go try it for yourself !

Happy cooking!

xoxo  V.

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