Salmon is packed full of protein and omegas that provide necessary nutrients for a healthy and vital body and mind. Whilst salmon is delicious simply pan fried it is good to get to know some versatile ways to use this nutrient power-house protein. Here is our recipe for Chilli and Coriander Salmon Cakes that are a regular in the LLN kitchen
Nourish 101:
- These easy and flavour-full salmon cakes are a great protein source rich in omega 3 fatty acids.
- Omegas are essential for optimal health and must be obtained from your diet. The omegas found in salmon possess anti-inflammatory properties and help to prevent cardiovascular disease, reduce cholesterol and blood pressure levels.
- Chillies provide a great source of the anti-oxidants beta-carotene and vitamin C which help to promote eye health, immune health and reproductive health.
- Did you know chillies can boost your metabolism? They can increase your metabolic rate and thus increase your energy expenditure promoting healthy weight management.
- Chillies also contain a compound known as capsaicin which has anti-bacterial, anti-carinogenic and anti-diabetic properties. Chillies also contain a vast amount of compounds that are known to have disease preventing and health promoting properties. They are also great for improving circulation.
- Fresh Coriander leaves possess an impressive vitamin, mineral and anti-oxidant content adding extra nutrients to your meal. Coriander leaves also help to promote healthy digestion.
Dietary Notes:
This recipe is gluten free, dairy free, nut free and soy free
To make this recipe low FODMAP and egg free see recipe notes below.
Chilli and Coriander Salmon Cakes
Servings 2
Ingredients
- 300 g Skinless Salmon Fillet, chopped
- 1 free range Egg White, lightly whisked
- 1 Long Red Chilli, seeded and finely chopped
- 1/2 cup fresh coriander
- 2 Garlic Cloves, crushed
- Pinch Sea salt
- Black Pepper
- extra virgin olive oil (for cooking)
- Lime Wedges to serve
Instructions
- In a food processor pulse all ingredients until finely minced and well combined.
- Shape mixture into 4 large or 8 small patties.
- Heat oil in frying pan over medium heat. Pan-fry patties for 4 minutes each side or until golden and cooked to liking.
Notes
Serving Suggestions:
- Serve hot with lime wedges and your choice of salad or vegetables.
- Add 2 kaffir lime leaves, shredded to mixture before cooking.
- Add 1 teaspoon lime rind, finely grated to mixture before cooking.
- Add 1 lemongrass stalk (white part only), finely chopped to mixture before cooking.
- Avoid cooking patties at too high temperatures to avoid burning.
- If you don’t have a food processor or high powered Blender you can also finely chop salmon to a minced texture. To help patties hold together add an additional egg white, lightly whisked if needed.
- Simply omit egg white and pulse ingredients well in a Blender or food processor to combine and hold together.
- Substitute salmon for chicken mince and omit egg white as the chicken mince will be sticky enough to hold together.
- Omit garlic.
