Easy Tuesday with Jamie and Simone

One of my favorites is Thai cuisine. It's a regular thing that I start my favorite meal with a fish cake or two, okay: three. I've tried several times to prepare the deliciousness myself in the kitchen. Unfortunately, it takes a ton of ingredients, time, and patience. And then Jamie came along with his new book (did you completely miss this, let me catch you up) in which he quickly puts together finger-licking good Asian fish cakes with just five ingredients. You understand: this is already my favorite recipe from his new gem.

QUICK ASIAN FISH CAKES

For 4 people – preparation time 22 minutes

• 1 stalk of lemongrass
• 6 cm fresh ginger root
• ½ bunch of fresh coriander (25 g)
• 500 g salmon fillet, skinless, bones removed
• chili sauce

1. Remove the hard outer layer of the lemongrass stalk and bruise the inner part.
2. Peel the ginger root and chop it together with the lemongrass and coriander. Set aside some coriander leaves.
3. Cut the salmon into small cubes, along with the ginger mixture.
4. Chop half of the salmon even finer until it almost becomes a puree.
5. Add a pinch of salt and fresh black pepper, then form four cakes from it.
6. Place a frying pan over medium heat and add a tablespoon of olive oil.
7. Fry the cakes for about 2 minutes on each side until golden brown.
8. Serve with some chili sauce and extra coriander.

Source image: Jamie Oliver