Serves
4
Salmon Fishcakes
This will make 12 fishcakes. You could have these as a starter (1 fishcake) or great as a main. If you like tartar sauce they go really well with this.
Ingredients
- 1kg potatoes, peeled, chopped into small cubes
- 440g wild salmon
- 2 tbsp freshly chopped parsley
- 6 spring onions, finely sliced
- Juice from 1/2 lemon
- 50g almond flour
- 2 tbsp coconut oil
- 100g salad leaves
- 160g cherry tomatoes, halved
- 200g cucumber, chopped
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Lemon wedges for serving
Directions
- Boil the potatoes in a pan of boiling water for 15 minutes or until soft. Drain and mash.
- Cook the salmon under a hot grill, skin side up, for 4 minutes and then turn over and cook for a further 6 minutes or until cooked through.
- Remove from the heat, discard the skin, and flake. Add the salmon to the mash along with parsley, spring onions, juice from 1/2 lemon, and season with salt and pepper. Gently mix it all together.
- Shape the mixture into 12 balls. Pop the almond flour onto a plate and roll each ball in it. Flatten each ball slightly to make a fish cake shape.
- In a large bowl mix together the salad leaves, tomatoes, cucumber, olive oil, and balsamic vinegar. Divide and serve up the salad over 4 plates.
- Pop 2 large frying pans on medium/high heat and add 1 tbsp coconut oil to each pan. Place 6 fishcakes into each pan and cook until golden brown on the bottom (3-4 minutes). Flip and do the same on the other side.
- Serve 3 fish cakes on each dish and pop the lemon wedges on the side.
- Kcal: 632
- Protein: 33g
- Fat: 31g
- Carbs: 50g
- Fibre: 8.2g
