These nutritious fish cakes have an asian flavour, light texture and are very filling. The added chia is ground and simply disappears into the fishcake. Ground white chia seeds will give the best color.
You can grind the seeds in a food processor or Magic Bullet, or buy the seeds ready ground.
The chilli can be left out if preferred.
1lb of potatoes peeled and cut into quarters
1lb cauliflower cut into florets
half a pound of cooked salmon or equivalent amount of tinned salmon
1 red chilli chopped finely
half a teaspoon of grated lemon rind
1 tablespoon of lemon juice
2 tablespoons of ground chia seeds, preferably white
3 finely sliced shallots
half a cup of chopped cilantro (coriander leaves)
a little olive oil for cooking
Boil the potatoes in salted water until soft , about 20 minutes.
While the potatoes are cooking, steam the cauliflower until soft, about 15 minutes.
In a food processor, combine the cooked cauliflower, salmon, chilli, lemon rind and juice and process until well combined.
Mash the potato in a large bowl and add the mixture from the food processor.
Add the ground chia, shallots and cilantro and mix well.
Form the mixture into small patties (hands are best for this)
Heat the oil in a non-stick pan and cook the patties for 3-4 minutes on each side.
This mixture will make about 16 patties.