Makes/time 4 fishcakes / 22 mins
NUTRITION PER SERVING
Green: 277kcal, 17.2g fat (2.9g saturated), 25.7g protein, 4.8g carbs, 3.8g sugar, 0.7g salt, 0.1g fibre
01 Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick