FAST FRIENDLY SALMON AND CORIANDER FISH CAKES

RECIPE : Lee Holmes, ‘Fast Your Way To Wellness’ 

Perfect for fast days and well beyond, these Salmon and Coriander Fish Cakes are a winning combo of protein and taste.  

Supercharged Tip: Try to select sustainable wild-caught salmon, as farmed salmon isn’t fed the same diet, giving it a less favourable fatty-acid profile.

SALMON AND CORIANDER FISH CAKES 

Makes 4

210 g (7¹/₂  oz) tinned salmon (or use fresh chopped salmon)

1 medium egg, lightly whisked

¹/₂  small red onion, finely chopped

1 tablespoon chopped coriander (cilantro)

2 teaspoons chopped chives, plus extra to serve

1 teaspoon chilli flakes

2 teaspoons sugar-free mustard

Celtic sea salt and freshly ground black pepper, to taste

2 tablespoons coconut flour

1 teaspoon coconut oil

lime slices, to serve

Drain the salmon and put in a medium bowl. Remove the bones (or leave them in if you prefer), then mash the flesh with a fork. Add the egg, onion, herbs, 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 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.