Have you ever tried canned salmon? Now is the time to try it in these delicious fish cakes.

What you’ll need - Makes 6-8 cakes

  • 400g can of salmon

  • 2 spring onions

  • 15g fresh coriander

  • 1 lemon

  • 1 tbs grated ginger

  • 1 egg

  • 2 tbs flour

  • salt and pepper

  • vegetable oil for frying

Prep time - 20 minutes

  • Drain your salmon from the brine in the can and rinse under cold water.

  • Open the fish up and remove any bones.

  • Flake the salmon into small pieces to resemble shredded tuna.

  • Chop the springs onions and coriander then add to the salmon.

  • Add the ginger, zest and juice of the lemon.

  • Season with salt and pepper to taste.

  • Add the flour and crack the egg into the mixture and combine.

  • Form the mixture into cakes and place into the fridge to chill while you heat your oil for frying.

Let’s get cooking - 15 minutes

  • Heat enough oil in a pan to shallow fry.

  • Once the oil is hot, gently place the cakes in the pan making sure not to overcrowd it.

  • Turn the heat down to medium and fry until golden brown.

  • Serve with your choice of sauce/side salad.

Love,

V

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