Dinner time shouldn’t mean cooking one dish for the grown-ups and a separate one for the kids. Gather the whole family together for this easy, tasty meal.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Thai fish cakes with apple & mint slaw
serves 4

600g salmon fillets, skin off, roughly chopped
1 tbsp fish sauce, plus 1 tbsp extra
2 eggs
2 tbsp minced lemongrass
1 thumb-sized piece ginger, finely grated
2⁄3 cup breadcrumbs
4 spring onions, finely sliced
Juice of two limes
1 carrot, grated or julienned
1 Granny Smith apple, grated or julienned
1 cup bean sprouts
1⁄8 red cabbage, thinly sliced
½ bunch mint, leaves picked
2 tbsp olive oil

Combine salmon, 1 tablespoon fish sauce, eggs, lemongrass and ginger in a food processor. Blend until just combined. Stir in the breadcrumbs and half the spring onions. Divide mixture into 8 equal-sized fish cakes and set aside.

Combine lime juice and remaining fish sauce in a large bowl. Add carrot, apple, bean sprouts, cabbage, mint and remaining spring onions. Heat a large frying pan over high heat. Add olive oil, then the fishcakes, in batches if necessary. Cook for 1-2 minutes each side or until golden brown and just cooked through. Serve with apple and mint slaw.

 

This recipe first appeared in the April 2020 issue of SALIFE magazine.