Salmon Fishcakes

Why not try something a little different this week? 

Sometimes it can be quite tricky to cook fish so here is a simple recipe to try. If you don’t like salmon you could substitute it for a white fish like cod or hake.

Ingredients (serves 2/3)

  • 600g salmon fillets 
  • 300g sweet potato
  • Half a red onion
  • 80g breadcrumbs
  • Red chilli (if you like a bit of a kick)
  • 1 tbsp olive oil

Method:

1 – Cook the salmon according to the packet instructions then or peel and boil the sweet potatoes until soft.⠀

2 – Very finely chop your red onion and chilli (if using, depends how hot you like your food).⠀

3 – Put your cooked salmon fillet into a large bowl and break it up into small pieces. Add the sweet potato, breadcrumbs and chopped red onion and give it all a good stir.⠀

4 – Divide your mixture into 8 and roll each one into a ball. Pat it flat until you have something that resembles a fishcake.⠀

5 – If you have time, put the fishcakes onto a plate and cover with clingfilm. Put them into the fridge for about half an hour (this helps them to firm up and stay together during cooking – you can skip this step and still cook them without any problems, you just have to handle them carefully. 

6 – Heat the olive oil (or coconut oil if you have it) in a large frying pan and add the fishcakes (best to do it in batches as not over crowd the pan). Cook on one side for 4-5 minutes and then carefully flip them over. Cook them on the other side for a further 4-5 minutes until hot all the way through, then serve with your favourite flavoured rice and salad/veg. 

Enjoy everyone and let us know how you get on.⠀

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