Gochujang Salmon Fishcakes
These easy Korean-inspired Gochujang Salmon Fishcakes are baked, not fried perfect for a healthy weeknight dinner served with rice, avocado, a cucumber and carrot ribbon salad and homemade gochujang mayonnaise - all ready in less than 30 minutes!
Servings: 2 servings
Ingredients
For the Gochujang Fishcakes
- 2 fillets of salmon skin removed
- 2 garlic cloves crushed
- 3 spring onions roughly chopped
- 1 tsp gochujang
- 2 cm of ginger finely grated
- 1 small bunch of coriander
- 1 tbsp cornflour
For the Gochujang mayonnaise
- 4 tbsp mayonnaise
- 2 tsp gochujang
- water or fresh lemon or lime juice to loosen
To Serve
- your choice of rice
- cucumber ribbons
- carrot ribbons
- olive oil
- flaky Maldon sea salt
- 1 ripe avocado sliced
- sesame seeds
Instructions
- Preheat the oven to 200C.
- For the fishcakes, simply put everything in a food processor (but setting aside a few coriander leaves to serve) and pulse a few times until the mixture is combined - don't blitz for too long as you don't want it super smooth.
- Wet your hands then shape into balls. You can flatten them into little patties which will cook slightly faster, but I like them as round little balls.
- Place on a lined baking tray and bake for 12-15 minutes, or until cooked through.
- Meanwhile, cook the rice, toss the cucumber and carrot ribbons with a little salt and olive oil, and peel and slice the avocado.
- To make the gochujang mayonnaise, stir together the gochujang and mayonnaise until combined, and thin to a drizzling consistency with water, fresh lemon or lime juice.
- Serve the fishcakes over the rice, divided between two bowls with the cucumber and carrots salad, sliced avocado and reserved coriander before drizzling with mayo and sprinkling with sesame seeds.
Notes
These cooked fishcakes freeze well for up to 3 months - just thaw and re-heat as needed!