Preparation time: 25 minutes
Cooking time: 10 minutes
2 kaffir lime leaves, finely chopped
10g (5cm) lemongrass stalk, trimmed
1 small birdseye chilli, finely chopped
500g salmon, skinned and deboned, roughly chopped (or 500g tinned salmon if fresh unavailable)
2 (70g) eggs
½ (400g) tin cannellini beans, drained
120g (1 cup) green beans, trimmed and finely chopped
105g (3 cups) beansprouts
2 medium carrots, peeled and finely grated
1 bunch each of coriander and mint, torn
1 tbsp orange juice
1 tbsp fish sauce
1 clove garlic, minced
1 small Birdseye chilli, minced2 tsp vegetable oil, for frying
In a food processor, blitz the kaffir lime leaves, lemongrass and chilli to a rough paste. Add the salmon, eggs and cannellini beans and blitz again until the mixture is smooth. Stir through the green beans, divide into 12 even patties and refrigerate.
To make the salad, combine the bean sprouts, carrots and herbs in a large bowl. In a small bowl combine the orange juice, fish sauce, garlic and chilli for the dressing, then set aside.
Heat oil in a large non-stick frying pan and cook the fishcakes in batches for 2-3 minutes on each side or until golden.
Add the dressing to the salad and toss to coat. Serve immediately with salmon cakes.
1 serve =
2 units protein
2 units vegetables
0.5 unit fats