Fishcakes are mostly fried and often contain breadcrumbs − not ideal in the least. I fancied a lighter fishcake, with a bit of a kick. So, I created this hot, sweet and zesty version, which is baked and does not have refined carbs; and is all the more pleasing! These fishcakes also make a wonderful combination with the nutty roasted vegetables.
Sweet potato − 1, large
Wild Pacific red salmon − 1 tin (213 g)
Pickled beetroot − 1, large, minced into 3-mm cubes
Spring onion − 1, large, very thinly sliced
Chilli paste − ½ teaspoon (optional; I have used Sambal Udang Bercili Ranggup, which can be found in Chinese/Asian supermarkets)
Sukrin gold − 1 tablespoon
Salt − ⅓ teaspoon (I have used pink Himalayan salt)
Fine almond flour − 1 tablespoon
White of 1 egg
Juice of 1 lime
Crushed black pepper to serve
1. Roast the sweet potato whole, with the skin on, in the oven until soft (without oil, approximately 30 minutes at 200°C).
2. Remove the skin from the sweet potato, and mash together with the red salmon, salt, chilli paste, egg white and almond flour.
3. Add in the beetroot and spring onion, and mix well. Squeeze the lime juice over the mixture.
4. Make the mixture into 4-cm patties, and place onto a baking tray lined with grease-proof paper, and the paper sprayed with a tiny bit of oil to ensure that the fichcakes don’t stick to the paper (do not use tin foil, as the patties will stick).
5. Place into a preheated oven and bake at 180°C for 12 minutes, and then turn fishcakes over and bake for a further 12 minutes.
6. Sprinkle with crushed black pepper to serve.
This is my take on a fresh, warming and satisfying prawn dim sum. With cabbage. And pumpkin – yum!
Savoy cabbage − 1, roughly torn and steamed
Pumpkin− 1, small, roasted whole
Small coldwater prawns – 250 g
Green chilli – ⅓, deseeded and minced
Ginger – 3 cm, minced
Chinese rice wine vinegar – ½ teaspoon
Mirin – 2 tablespoons
White cabbage – 1, grated
Cumin powder – 1 teaspoon
Black onion seeds – 1 teaspoon
Mustard seeds – ½ teaspoon
Coriander seeds – ½ teaspoon
Maggi coconut milk powder – 1 tablespoon
Spring onion – 2, chopped diagonally into thin discs
Fresh coriander – a handful
1. Roast the pumpkin (whole, without oil, of course) in the oven until very soft, for around 40 minutes at 200°C . Then remove skin and seeds, and mash with a bit of salt.
2. Steam the savoy cabbage leaves with a bit of salt until very soft.
3. Combine the ginger, chilli, prawns, mirin and rice wine vinegar in a small bowl, and set aside.
4. In a large wok, add 1 spray of rapeseed or sunflower oil, black onion seeds, mustard seeds and coriander seeds and toast on low heat.
5. Add the grated white cabbage, bit of salt, cumin powder and splashes of water until the cabbage is cooked.
6. Add in the prawn mixture, and cook until the prawns are pink (this should not take more than a couple of minutes).
7. Add in the mashed pumpkin, coconut milk powder and mix well. Cook on low heat for a further 5 minutes.
8. Turn off the heat and mix in the spring onion and coriander
9. Roll up the mixture in the steamed savoy leaves and serve with a sweet soy sauce dip.