Fish cakes with lime and coconut

• salmon fillet↗4
• coconut oil↗2 tbsp tbsp

  (or other oil of your choice) plus 1 tsp

• gluten‑free bread150g g

  ground into breadcrumbs

• large shallot↗1

  finely chopped

• red chili↗1

  seedless, finely chopped

• limes↗zest 2

  zest 2, juice 1/2

• gluten‑free flour↗50g g
• large eggs↗2

  beaten

• dried coconut↗50g g
• chili sauce↗

  for serving

• arugula↗

  for serving

Step-by-step instructions

1. 1

   Place the salmon in a microwave‑safe dish, drizzle with 1 tsp oil, cover with film and cook on high power for 2‑3 minutes. After cooling, remove the skin and break the salmon into small pieces in a large bowl.

2. 2

   Add 100 g of breadcrumbs to the salmon together with the shallot, chili and lime zest. Squeeze the lime juice into the mixture, season well and shape eight patties. Place the flour, beaten egg and the remaining breadcrumbs on separate plates. Mix the coconut into the breadcrumbs and lightly season the flour. Coat the patties first in flour, then in egg, and finally in the breadcrumb mixture.

3. 3

   Heat 1 tbsp of oil in a non‑stick pan over medium heat. Fry the patties for about 3 minutes on each side. You will need to cook them in two batches, keeping the first four patties warm in a low‑temperature oven. Serve with arugula or a green salad and sweet chili sauce.