Quick Asian Fishcakes

These quick Asian fishcakes are bursting with flavor from soy sauce, ginger, garlic, and chili. They're easy to make and perfect for a speedy weeknight dinner.

Ingredients:

• 400g skinless salmon fillet, chopped
• 2 spring onions, finely chopped
• 1 red chili, deseeded and finely chopped
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 thumb-sized piece of ginger, grated
• 1 garlic clove, crushed
• 1 tbsp lime juice
• Handful of coriander leaves, chopped
• 1 egg, beaten
• 4 tbsp breadcrumbs
• 2 tbsp vegetable oil, for frying

Instructions:

Cut up the salmon and put it in a bowl

Add the spring onions, red chili, soy sauce, fish sauce, grated ginger, crushed garlic, lime juice, and chopped coriander

Add the beaten egg and breadcrumbs and mix them in well

Cut the mixture into equal parts and use your hands to form them into fishcakes

In a pan, heat the vegetable oil over medium-low heat

When you fry the fishcakes, turn them over three or four times and cook them all the way through

Serve hot with salad or a sauce to dip it in