Lee Holmes - Salmon and coriander fishcakes

Recipe

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
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