The Daily Telegraph - Telegraph Magazine - - THE CUT / TASTING NOTES -

Serves 2

For the hot Thai dip­ping sauce (op­tional)

— ½ red chilli, finely sliced — ¼ gar­lic clove, finely sliced — 1 slice root gin­ger the thick­ness of a pound coin, finely sliced into sliv­ers — ½ tsp ground co­rian­der — 3 tbsp lime juice — 1 tbsp Co­conut Ami­nos (a sub­sti­tute for soy sauce, avail­able from health-food shops)

For the fish­cakes

— 1/8 red onion, peeled — ¼ medium aubergine — 1 medium car­rot — 1 small cour­gette — 1 gar­lic clove, peeled — 1in piece root gin­ger, peeled — 1 red or green Thai chilli — 300g raw, skin­less salmon, diced — ½ bunch co­rian­der, roughly chopped — zest of 1 lime — 1 egg — 1 dst­spn fish sauce — 1 tbsp al­mond flour — 1 ds tspn co­conut flour — co­conut oil, for cook­ing

For the dip­ping sauce, if mak­ing, place the chilli, gar­lic, gin­ger and ground co­rian­der in a mor­tar or small bowl and give ev­ery­thing a bit of a bash with a pes­tle or the end of a rolling pin, to re­lease the flavours. Stir in the lime juice and Co­conut Ami­nos, and leave in the fridge for at least 30 min­utes.

Pre­heat the oven to 180C/gas mark 4.

Grate the onion, aubergine, car­rot, cour­gette, gar­lic and gin­ger into a bowl. Finely chop the chilli and add it to the bowl, then tip ev­ery­thing into a clean J-cloth and bring it to­gether into a bun­dle. Squeeze it firmly to re­move ex­cess mois­ture, to leave a dry­ish mix­ture.

Stir this into the diced salmon along with the co­rian­der and lime zest. Mix in the egg and fish sauce, then fold in both of the flours.

Us­ing your hands, shape the mix­ture into four fish cakes.

Heat a lit­tle co­conut oil in a fry­ing pan and add the fish­cakes. Cook on one side for about two min­utes, or un­til golden, then flip over and cook for an­other cou­ple of min­utes.

Trans­fer the fish­cakes to a bak­ing tray and fin­ish cook­ing in the oven for about 10 min­utes, to make sure the cen­tres are hot.

Serve with the sauce, if made, and peas, rocket and more sliced chilli.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.