I had a dream about fish cakes (very strange) and I remember Martin from Fishy Fishy making a similar style cake on TV a few years back. These are very thigh friendly (!) as they contain no potato and I promise you are delicious. I have a real affinity for anything with a bit of heat from chillies probably because I feel the cold quite acutely and I have these in the fridge and ready to go for our Valentines dinner tonight. ..Yum, full of goodness, delicious with the jam and really easy…

Makes 6 Fish Cakes
3 Salmon Darnes – you can use any fish you like, I happened to have salmon
3 Spring onions chopped finely
1 Inch lemon grass chopped finely
2 Tablespoons coriander chopped finely
1 Tsp lime juice
1 tsp fish sauce
1 tsp soy sauce
Salt and pepper

Skin the darnes if necessary
Chop into 2 inch pieces and tip into food processor
Pulse till is resembles a coarse mixture
Add the rest of your ingredients and pulse until combined
Don’t over pulse as you don’t want mush

Note I don’t have egg in these – the mixture is already wet enough to combine
Shape into patties and leave covered in cling film in the fridge for an hour or 2
Gently fry in some coconut oil – 2 minutes each side should do it until golden brown and cooked through
Serve with chilli jam on the side and a big salad with sesame honey and ginger dressing

Chilli Jam
2 red peppers roughly chopped
2 red chillis deseeded and chopped
2 tbsp tomato puree
2 cloves garlic chopped
2 onions  chopped
2 tomatoes diced
2 tbsp soy sauce
2 tbsp vinegar – balsamic or white if not
1 tbsp brown sugar
Oil

Heat oil in the pan and add all the ingredients and mix to coat
Cook on medium heat for a few minutes until veggies start to soften
Turn down the heat, add enough water to cover them.
Cover with a lid and cook until everything is soft
Blend and taste – adjust with vinegar if it needs to be sourer or a further pinch of sugar if not sweet enough.
Cool completely before using.
This will keep in jars in the fridge for 2-3 weeks

This is the finished dish we enjoyed earlier…