Omega 3 boosting Asian Style Fishcakes!

Omega 3 is an essential fat our bodies need and as our bodies can't make it we need it from food sources. There are 3 different types of omega 3 fatty acids; DHA, EPA and ALA (I won't call them by their full science-y name, I'll stick to the letters as I think it's easier to remember!).

DHA and EPA are long chain fatty acids and are found in animal based foods mainly fatty fish such as salmon, mackerel, herring and some sea plants such as algae. ALA are short chain fatty acids that are found plant foods such as chia seeds and flaxseeds. Our bodies need all three to reap the benefits of this super fat. Omega 3s optimizes our brain health, reduce the risk of heart disease and chronic inflammation alongside other benefits so it's a no brain-er (ha, get it?!)...so yes we need the stuff.

It is also important to know our bodies convert the long chains DHA and EPA quite well but the short chains ALA can depend on the individual, some may not be able to process ALA. For vegetarians and Vegans it would be advisable that they source a good DHA and EPA supplement. For those that enjoy eating fish ensure you have 1-2 servings of fatty fish weekly!!

I love salmon and I like to try different ways to be more adventurous! I made these fish cakes, and I have to say they were delicious, I even think people that don't love salmon will still enjoy these as there isn't a strong oily fish taste of it! They are also gluten free and low carbohydrate for those who wish to reduce their carb intake. I served these fish cakes with brown rice and mixed greens as a main meal. But these would be delicious in a salad or on their own as a little snack.

Hope you enjoyed these as much as I did, let me know how you get on with them! :)

Asian inspired salmon fish cakes recipe

Ingredients

- 3 Tinned of Wild Salmon

- 2-3 scallions chopped

- 1 egg beaten

- Bunch of fresh coriander chopped

- 100g ground almonds/almond

- 1 tsp chili powder

- 1/2 tsp ground coriander

- 1 tsp of cumin

- Juice from 1 or 1/2 of a lime

- salt and pepper to taste

Instructions

1. Mix all of the ingredients above into mixing bowl

2. Cover up and let in chill in the refrigerator for least an hour

3. Using clean and dry hands, mould the cakes into 8 balls and flatten them a little to make a patty /cake shape

4. Heat frying pan with some coconut oil (high smoking point), when hot add the fish cakes and cook until each sides are golden crispy. Depends how lot you have pan but usually 5 mins either side will do :)

For the Avocado and Lime dip;

- 1 avocado

- 1 clove of garlic

- 1 tbsp of unsweetened plant milk

- Juice of lime

- Handful of fresh coriander

-salt and pepper to taste

Whizz all in blender and add more or less plant milk to get desired texture!