Sophie Richards’ Thai salmon cakes with rainbow crunch salad recipe

“These speedy Thai salmon cakes are filled to the brim with flavour, protein and healthy fats, ideal for lunch or dinner (I snack on them too!),” says women’s health practitioner Sophie Richards.

“Served with a crunchy rainbow salad and a zingy dressing, you can prep these cakes well in advance and keep them in the fridge or freezer for a quick and easy meal throughout the week. It’s a recipe I know you’ll have on rinse and repeat.”

Thai salmon cakes with rainbow crunch salad

(High protein, high omega-3, freezer friendly)

Ingredients
(Serves 4)

500g fresh salmon fillets, skin removed
1 egg
½ a bunch of spring onions, roughly chopped, including greens
2tbsp Thai red curry paste
1tsp lemongrass paste
Zest of 1 lime
Juice of ½ a lime
1tbsp fish sauce
Sea salt and freshly ground black pepper
1–2tbsp coconut flour or gram flour (if needed)
Olive oil

For the salad:
1 carrot, cut into ribbons
½ red pepper, finely sliced
¼ red cabbage, finely shredded
½ cucumber, cut into ribbons
100g edamame
1tbsp pumpkin seeds
A handful of fresh mint
A handful of fresh coriander
Coriander oil

For the dressing:
1tbsp sweet chilli sauce
1tsp tamari
juice of ½ lime
1tsp olive oil

Method

1. Place the salmon, egg, spring onions, Thai paste, lemongrass paste, lime zest and juice, fish sauce and seasoning in a food processor and pulse in single bursts until the mix starts to come together. Don’t over-blend – you want to retain some texture rather than create a purée. If the mix is too wet, add a little of your chosen flour.

2. Divide the mixture into 8 patties. Place on a tray and chill for 10–15 minutes in the fridge to allow them time to firm up.

3. When ready to cook, heat a little olive oil in a sauté pan, add the fish cakes and cook on each side for 4–5 minutes, until golden.

4. While these are cooking, mix all of the salad ingredients in a large bowl. Mix the dressing ingredients in a small jug, then drizzle over the salad.

5. Place two salmon cakes on each plate with a generous portion of salad.

Nutritional information (per serving): calories 523Kcals, net carbohydrates 10.9g, fibre 5.2g, fat 35.5g, protein 38.1g.

The Anti-Inflammatory 30-Day Reset by Sophie Richards is published in hardback by Michael Joseph, priced £22. Photography by Clare Winfield. Available now.