Made with mashed cannellini beans instead of mashed potatoes, these Thai-flavoured fishcakes have a healthy twist. We think they blow shop-bought fishcakes right out of the water...
Prep time: 15 minutes
Cook time:15 minutes
200 g/7 oz can cannellini beans, drained and rinsed
3 spring onions, finely chopped
3 tablespoons chopped coriander
2 cm/¾ inch piece of fresh root ginger, peeled and finely chopped (optional)
2 garlic cloves, crushed
1 teaspoon reduced-salt soy sauce
¼ teaspoon mild chilli powder
2 teaspoons mild olive oil or sunflower oil
225 g/8 oz skinless salmon fillet
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a baking sheet with baking parchment.
2. Tip the beans into a bowl and mash them against the sides with a fork to break them up. Stir in the spring onions, coriander, ginger (if using), garlic, soy sauce, chilli powder (if using) and oil.
3. Thinly slice the salmon, then cut across the slices to make thin strips, then across again so that the salmon is finely chopped. Alternatively, you can whiz the salmon in a food processor.
4. Add the salmon to the bean mixture and beat well to mix. Divide the mixture into 6 equal pieces and shape each into a small burger shape.
5. Place the fishcakes on the prepared baking sheet and bake them in the oven for 15 minutes until piping hot and the salmon has turned opaque. Serve warm with cucumber sticks, salad leaves and cherry tomatoes.
Ella's Kitchen The Big Baking Book is out now, published by Hamlyn, £14.99, hardback.