100g/3½oz rice, cooked
1 scallion, chopped - green part only
1 red chili chopped
½ tsp ground ginger
1 tbsp garlic infused oil
3 tsp gluten free flour
85g/3oz salmon, cooked
1 tbsp vegetable oil
For the chili jam
1 lime, zest and juice only
2 tbsp caster sugar
2 tsp chili, chopped
1 tsp sesame oil
Serves - 4
Place the rice, scallion, ginger, garlic infused oil, chili, gluten free flour and cooked salmon in a bowl and mix together*. Shape the mixture into fish cakes.
Heat the vegetable oil in a large pan. Add the fish cakes and cook on a high heat for 2-3 minutes or until golden and cooked through.
For the chili jam, place the lime zest and juice, chili, caster sugar and sesame oil in a pan over a low heat.
Dissolve the sugar into the liquid and bring to the boil. When the sugar starts to brown remove the pan from heat and cool.
Serve the fish cakes in a large dish with a dollop of the chili jam alongside.
*If you have problems with this mixture binding add an egg.
Recipe adapted from: Good Food