Teriyaki Fish Cakes
GF, RSF
Serves: 4
Fish cakes are a family favourite that loads a whole lotta flavour and nutrition into each and every cake. I've used salmon in this recipe, but you could sub that out for ocean trout or any firm white fish fillet like snapper, whiting or barramundi.
Ingredients:
800 g (1 lb 12 oz) butternut pumpkin, peeled and cut into 3 cm (1 1/4 in) pieces
2 x 180 g (6 1/2 oz) salmon fillets, skin and bones removed
2 large handfuls of baby spinach leaves (100g / 3 1/2 oz), steamed, excess water squeezed out and roughly chopped
Finely grated zest and juice of 1 lemon
1 1/4 cup (125 g / 4 1/2 oz) almond flour
1/2 cup (60 g / 2 1/4 oz) tapioca flour or arrowroot flour
2 tbsp NIULIFE Extra Thick Coconut Amino Teriyaki Sauce
1 egg, beaten
Pink rock salt and freshly ground black pepper
1/4 cup (60 ml / 2 fl oz) NIULIFE Extra Virgin Coconut Oil
Cucumber Salad
1/2 cup (130 g / 4 3/4 oz) plain Greek yoghurt or unsweetened coconut yoghurt
2 tbsp extra virgin olive oil
1 tbsp NIULIFE Coconut Syrup
Juice and zest of 1 lemon
2 Lebanese cucumbers, diced
1/4 red onion, diced
Pink rock salt and cracked pepper, to season
To Serve
1 lemon, sliced into wedges
Coriander, finely chopped, to garnish
NIULIFE Extra Thick Coconut Amino Teriyaki Sauce
Method:
Get started on the cucumber salad by whisking together the yoghurt, olive oil, coconut syrup, lemon juice and zest. In a separate bowl, combine the diced cucumbers and red onion. Set both aside in the fridge prior to serving. Only mix together when you’re about to plate up to make sure the salad doesn’t get too soggy.
Bring a saucepan of water to a boil over medium heat and place a steamer basket inside. You can also use a bamboo steamer in a wok over boiling water. Place the pumpkin in the basket and cook for 8–10 minutes or until soft enough to pierce with a fork.
Remove the pumpkin and set aside. Place the salmon in the steamer basket and cook for 10-12 minutes, or until the fillets are light pink on the outside and are almost cooked through. Remove from the heat and allow to cool. You can also use a steam oven for this, or simply oven-roast the fish and pumpkin for a richer, more caramelised flavour. Alternatively, bring a pot of water to a boil, then reduce to a gentle simmer. Poach the salmon for 8–10 minutes.
Once the salmon has cooled, break it up into large flakes. Transfer to a bowl with the pumpkin, spinach, lemon zest and juice, almond meal, arrowroot or tapioca flour, Niulife Extra Thick Coconut Amino Teriyaki Sauce and egg, season with salt and pepper and gently fold together. Shape the mixture into 12 even-sized patties. Melt the coconut oil in a large frying pan over medium-high heat.
Working in two batches, cook the patties for 2–3 minutes on each side until lightly golden. Remove from the pan and set aside on a paper towel to drain. Divide the fishcakes among plates, season generously with salt and pepper and serve with the cucumber and dill salad, lemon wedges (if using) and some extra Teriyaki sauce to dip into. Sprinkle over some finely chopped coriander and enjoy.
