Salmon fish cakes
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Salmon fish cakes
If you’re looking for some inspiration for simple appetising and versatile meals, here’s the perfect recipe. Delicious gluten free salmon fish cakes; perfect for mealtimes, buffets, picnics and lunch boxes. Take a look at our top tips and inspirations for some tasty tweaks on this recipe.
SERVES:
6/7
PREP TIME:
25 mins
COOK TIME:
5-10 mins
Ingredients
- 1 clove garlic
- Finely chopped fresh chilli, to taste
- 3-4 kaffir lime leaves (remove central spine of leaf)
- 1 cup basil, coriander and/or parsley leaves, loosely chopped
- ¼ cup sunflower seeds
- 1 medium egg, whisked
- 213g can salmon, flaked (good quality)
- ½ cup almond meal (approx.)
- Olive oil for frying
Method
- Blend the garlic, chilli, lime leaves, fresh herbs and sunflower seeds thoroughly in a food processor.
- Transfer the mixture to a bowl and fold in the egg, fish and almond meal. To avoid mixture becoming too dry, adjust the quantity of the almond meal as necessary.
- Now begin rolling the mixture into small balls and flatten a little, then fry on both sides, in pre-heated olive oil over medium heat, 5-10 minutes depending on size, until golden on each side.
- Serve hot with fresh salad, green vegetables, a slice of lemon, a poached egg on top and/or sweet potato chips.
Inspirations and top tips
- Try adding fresh spring onions to the mixture and a squeeze of fresh lemon when serving for some zing.
- These tasty fish cakes can be frozen after cooking for another occasion.
- For added texture and crunch try rolling the fish cake in hulled sesame seeds before frying.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free
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