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)
Ingredients
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
Method
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.
Pro tip:
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.
Storage:
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
Fat: 14g
Protein: 34g
Kcal: 279