An Asian-inspired, protein-packed cake that is full of omega-3 fatty acids and fill-you-up fibre.
Garnish with aioli, sprouts, and cucumber slices. Serve with 2 cups salad and 1 tbsp dressing (or 1 cup rice if served as a lettuce wrap).
3 lb (1.4 kg) salmon or white fish filet, skin removed, or canned
8 green onions, finely chopped
8 lettuce leaves, your choice
- Coarsely chop fish and place in a large bowl.
- Stir in seasoning, green onions, and mustard. Season with salt and pepper.
- Form into eight patties.
- Lightly oil a frying pan or grill pan and cook patties over medium heat for 3–4 minutes per side, flipping once.
- Wrap fish cakes with lettuce leaves and serve.
Use canned salmon or tuna if you don't have any fresh fish available—no chopping required!
Use any leftovers for wraps, or to top your favourite salad or tartines.