Salmon Fishcakes

My mum isn’t keeping too well at the moment so today I went over and cooked her a healthy lunch full of omega3 and good fats. These are perfect to make and freeze to take for work lunches as well as making fresh. I’m defiantly going to serve these as a starter at my next dinner party!


1 x 225g of pink salmon

1 full egg and 1 egg white

1 chilli

3x spring onions

2 crushed garlic cloves

2 crushed crackers 

Salt and pepper

Pinch of ground coriander

Rocket and lettuce

Crayfish tails

Cherry tomatoes 


Mix your salmon, spring onion, chilli and garlic together in a bowl adding the salt and pepper and coriander. Add your eggs and mix well with your hands until the consistency is sticky. Add your crackers and mix more.

Put 1 teaspoon coconut oil in a frying pan and make your mixture into patties. This recipe should make 4. Add them to the pan and allow to cook evenly on either side until golden.

For your salad mix rocket and lettuce with tomato, oil and balsamic and add your crayfish tails. 

You can serve with Greek yoghurt with lemon drizzle as a substitute to mayonnaise. 



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