Easy to make, healthy and satisfying, this fish dish is sure to become a staple favourite.
Whether for breakfast, lunch or dinner, these simple, moist and tasty salmon fish cakes pair beautifully with a green salad or coleslaw. Plus, unlike many store bought versions that only contain around 40-45% fish, these are chock full of antioxidant and omega-3 rich salmon.
They’re also free of any unnecessary filler such as sugar, flour, additives or preservatives - making them perfect for a grain-free, gluten-free, coeliacs or low-carb diet. Just put everything into a large bowl and get mixing!
Prep: 15 mins
Cook: 20 mins
Makes: 2 Servings (4 fish cakes)
350g boneless wild pink salmon fillets, skinned and finely chopped
1 red onion, finely diced (110g)
3 garlic clove, crushed (15g)
1 chilli pepper, finely diced (4g)
3 tbsp fresh parsley, finely chopped (11g)
1 egg (ideally organic, free range to get the most nutritional value)
10g psyllium husk (optional but helps with binding)
15 g butter for frying
½ tsp salt
½ tsp black pepper
Add salmon to a large bowl together with onion, garlic, chilli, parsley, egg and psyllium husk. Mix thoroughly and season with salt and pepper. Let it rest for 5-10 minutes.
Shape the salmon mixture into fish cake rounds.
Melt the butter in a frying pan on medium-high heat
Fry fishcakes for 2-3 minutes on each side, until golden.
The fish cakes can be made with canned salmon. Drain off the excess liquid and add to the recipe in place of the fresh salmon.
If you prefer a smoother texture, cut the fish roughly, put it in a food processor or use a hand blender and blitz it by pulsing a few times until you reach the consistency you like.
Try experimenting with other fish in place of salmon or a mixture of different fishes. Mackerel (full of omega-3 fatty acids), smocked haddock (high in proteins and B vitamins) and salmon (rich in omega-3 fats, B vitamins, selenium) are a great flavour combo.
These can be refrigerated in an airtight container for around 2-3 days. You can also freeze the fishcakes for up to three months.
To reheat, thaw overnight and then warm in a frying pan with a little oil or in an oven until heated thoroughly.
Nutrition per serving (2 fishcakes):
Total carbs: 7g
Net carbs: 6g
Fibre: 1 g