RECIPES BY Rhiannon Lambert

Thai Fish Cakes

  • 30 MINS
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

330g salmon fillets

1 large sweet potato

1 red chilli, chopped

40g (thumb sized piece) ginger, grated

3 cloves garlic, chopped

1 lime

2 tbsp Thai red curry paste

Pinch salt

1/4 red cabbage, shredded

1 carrot, grated

1 red pepper, diced

2 tbsp mirin

2 tbsp tamari

1 tbsp thai spice (e.g. Schwartz 7 spice) - optional

Handful coriander


  1. Pre-heat the oven to 180°C.
  2. Grill the salmon for 7 minutes, or oven cook at 180°C for 10 minutes.
  3. While the salmon is cooking, peel and chop the sweet potato and pop in a saucepan to boil for 10 minutes, until soft.
  4. Meanwhile, blitz the chilli, ginger, garlic and juice from half the lime in a food processor.
  5. Once the salmon is cooked, shred it with a fork. Drain the sweet potato and mash with a fork, before combining with the salmon. Add in the blended mix from the food processor, as well as 2 tbsp Thai red curry paste and a pinch of salt, and mix well.
  6. Form the mixture into 6 even patties, or 4 if you like them slightly larger. Dust them with some flour when forming. Lay them on a lined baking sheet and place in the oven for 10 minutes, while you make the slaw.
  7. To make the slaw, simply toss the cabbage, carrot, red pepper, mirin, tamari, spice and coriander together in a large mixing bowl. Squeeze over juice from the other half of the lime.
  8. Remove the fishcakes from the oven and give them a quick dry fry in a non-stick frying pan, for 2 minutes each side. Serve with your slaw and Thai sticky rice.
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Pearl Barley Risotto

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Re-Nourish: A Simple Way to Eat Well