Recipes

This recipe for Thai style salmon fishcakes from Loch Fyne is ideal for a special starter or lunch

Serves 4

    400g/14 oz Freedom Food fresh, skinless and boneless salmon fillet (available from Loch Fyne Farm Shop, Cairndow)
    1 small onion, finely chopped
    100g/40z green beans, chopped
    25g/1oz fresh coriander , chopped
    1 green chilli, deseeded and finely chopped
    1 egg white
    Zest and juice of 1 lime
    Salt and pepper to taste
    50ml/2fl oz olive oil, for cooking
    Salad, lemon and crème fraiche to serve

Method

Place the salmon in a food processor and blend for 30 seconds until pulped but not too smooth. Add onions, beans, chilli, coriander, egg white and lime juice and zest. Blend for a further 30 seconds. Remove from blender and place in a bowl, cover and chill for 30 minutes.

After chilling, shape into eight even-sized cakes.

Pre-heat heavy based frying pan over moderate heat and add the olive oil. Cook the fishcakes for 3-4 minutes on each side or until golden brown.

Serve piping hot with a garnish of salad, lemon and crème fraiche.