Salmon Fishcakes not only without potato but also without a stodgy bread coating.
These Salmon Fishcakes are pretty easy to make and full of both flavour and omega 3 goodness. As you’ll see in the recipe you can make to eat straight away or make to freeze and eat another time.
- 400g skinless and boned premium quality salmon fillet – buy HERE
- 1 large organic egg white
- 2 tbsp spelt flour (you can use ordinary flour, but it isn’t good for us and best minimised in our diet)
- Small bunch of fresh dill (dried will be fine if you cannot find it fresh)
- 2 tspn wholegrain mustard
- 2 tspn freshly squeezed lemon juice
- 1 tbsp coconut oil or olive oil (used for cooking the fishcakes, best not to use vegetable oil – it isn’t good for us at all)
- Ground black pepper (best not to use cracked because pieces are too big and doesn’t distribute evenly in the mix)
- Prepare the salmon by chopping into small pieces, 10mm cubes maximum and pop in a bowl
- Add to the salmon: egg white, spelt, dill, wholegrain mustard, lemon juice and season with pepper
- Mix all these ingredients together in the bowl
- Shape the mix into fishcakes by hand or use cooking rings to get a uniform shape and size
- Pop onto a flat dish or plate to chill for 15 mins before cooking (this firms up the fishcakes and should stop them falling apart)
- At this stage you can also freeze them. Once frozen put them in a bag for storage
- Once ready to cook… heat the oil in a non stick fry pan to a medium heat.
- Gently add the fishcakes and turn after 6-7 mins with a fish slice – go easy they are quite delicate
- They are ready once golden brown on both sides
These salmon fishcakes will be complimented by a nice fresh peppery salad and roasted sweet potato chips.
You can experiment with adding a crumb coating to these fishcakes. Freeze them first then use egg or olive oil to adhere the crumb. Then pan fry. The crumb coating will bring a nice contrasting crunchy eat to these salmon fishcakes.