Ingredients
- 700g butternut pumpkin, peeled and cut into 3 cm pieces
- 2 x 180g salmon fillets, skin and bones removed
- 2 large handfuls of baby spinach leaves, roughly chopped
- Finely grated zest and juice of 1 lemon
- 100g (1 cup) almond meal
- 3 tbs arrowroot or tapioca flour
- 1 egg, beaten
- Sea salt and freshly ground black pepper
- 3 tbs coconut oil
Herbed Yoghurt
- 250g (1 cup) coconut yoghurt
- 1 tbs finely chopped dill
- 1 tbs finely chopped flat-leaf parsley leaves
- Finely grated zest and juice of 1 lemon
To serve
- 1 handful of watercress leaves
- 1 lemon, sliced into wedges (optional)
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Method
Step 1.
To make the herbed yoghurt, mix together all the ingredients in a bowl. Transfer to the fridge to chill until needed.
Step 2.
Bring a saucepan of water to the boil over medium heat and place a steaming basket inside. Place the pumpkin into the steaming basket and cook for 8–10 minutes or until soft enough to press with a fork. Remove the pumpkin from the steamer basket and set aside.
Step 3.
Place the salmon in the steamer basket and cook for 3–4 minutes, or until the fillets are light pink on the outside and are almost cooked through. Remove from the heat and allow to cool.
Step 4.
Once the salmon has cooled, break it up into large flakes. Transfer the flaked salmon to a bowl with the pumpkin, baby spinach, lemon zest and juice, almond meal, arrowroot or tapioca flour and egg, season with salt and pepper and gently fold together. Using your hands, shape the mixture into 12 even-sized patties.
Step 5.
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 and warmed through. Remove the cooked patties from the pan with a spatula and set aside on paper towel to drain.
Step 6.
Divide the fishcakes among plates, season generously with salt and pepper and serve with the herbed yoghurt, lemon wedges, watercress leaves and sliced cornichons, if you like.
Serves 4-6 |
