I love salmon and I am always looking to find new things to do with it, apart from just having it plain, or on a salad. The great thing about fishcakes is that you can pretty much mix anything you want into it in regards to herbs and spices. I have done this one with mustard and coriander, as they are 2 of my favourite flavours. The bonus with these fishcakes as well is that they don’t have any potato in them, if you are looking for something lower in calories. If that is not of a concern to you, or you want them to go a bit further, then add some mashed sweet potato in.
Salmon Fishcakes – Serves 2
- 1 tin of red salmon (remove any bones)
- 4 spring onions, sliced
- 2 tsp Dijon mustard
- 2 tbsp fresh coriander, chopped
- 3 tbsp light mayonnaise
- 8 tbsp fresh wholewheat breadcrumbs
1) Mash the tinned salmon into small pieces
2) Stir in the mayonnaise, spring onions, mustard, coriander and 2 tbsp of the breadcrumbs.
3) Form into 2 large patties, or 4 small ones.
4) Cover them in the rest of the breadcrumbs.
5) Heat some frylight in a frying pan/skillet and cook for 3 minutes on each side, or until lightly browned.
6) Serve with butternut squash/sweet potato fries and salad.