Lee Holmes - Salmon and coriander fishcakes
Recipe
- Category
- Desserts, Guest Recipes, Main Meals, Seasonal
Ingredients
- For the fishcakes
- 210g tinned salmon
- 1 medium egg, lightly whisked
- 1/2 small red onion, finely chopped
- 1 tbsp coriander, chopped
- 2 tsp chives, chopped
- 1 tsp chilli flakes
- 2 tsp sugar-free mustard
- Celtic sea salt and freshly ground black pepper, to taste
- 2 tbsp coconut flour
- 1 tsp coconut oil
- Lime slices, to serve
Method
- Drain the salmon and put in a medium bow. Remove the bones (or leave them in if you prefer), then mash the flesh with a fork. Add the egg, onion, coriander, chilli flakes, mustard, salt and pepper. Mix well.
- Roll the mixture into one big ball, then cover and chill in the freezer for 30 minutes. when you 're ready to cook the fishcakes, take the mixture out of the freezer and divide into four. Shape each portion into a fishcake and sprinkle both sides with flour.
- Heat the oil in a medium-sized frying pan over medium heat, then cook the fishcakes for 7-10 minutes on each side until golden brown.
- Serve immediately with chives scattered over and lime slices on the side.
Enjoy!
