Last updated on June 4th, 2019 at 08:12 pm
Easy Salmon Fishcakes make a quick and healthy dinner with loads of flavour, made with fresh coriander, dijon and spring onions.
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.
How to make Salmon Fishcakes – Serves 2
Salmon Fishcakes
Ingredients
- 200 g 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
- 0.5 tbsp olive oil
Instructions
- Mash the tinned salmon into small pieces
- Stir in the mayonnaise, spring onions, mustard, coriander and 2 tbsp of the breadcrumbs.
- Form into patties.
- Cover them in the rest of the breadcrumbs.
- Heat the oil in a frying pan/skillet and cook for 3 minutes on each side, or until lightly browned.
- Serve with butternut squash/sweet potato fries and salad.
Like these? Try our Fish Fingers too.
Beth Miller says
Love your attitude and recipes. I always leave in the salmon bones, they are quite soft and can be mashed up quite well. A good source of calcium. I also saute’ in coconut oil, tasteless but nutritional. Keep up the good work, please.