It can seem like such a faff to make fishcakes yourself when you can buy them all done so easily. These 5 ingredient fishcakes are the definition of easy. The natural oils from the salmon binds the fishcakes together, keeping them light but still satisfying. If you’re trying to get more fish in your diet, especially oily ones like salmon, this is a great recipe to try. I like it best with steamed pak choi and a drizzle of sweet chilli sauce…
Cut a 500g salmon fillet in to small chunks (if the skin is still on, remove it. You can get the fishmonger to do this at the supermarket if you’re not confident to do it yourself). Take about half the chopped salmon and dice very finely until mince like, then add in the chunks and mix together in a bowl.
Finely grate a small piece ginger in, with the zest of 1 lime and some salt and pepper.
Chop up a handful of coriander and the half a chilli (optional) and combine with the rest of the mix.
Divide in to 4 and form in to patties in your hand. You could make smaller fishcakes if you want to, just cook them for less time.
Heat a non stick pan and cook each fish cake over a medium heat for about 2-3 minutes, until they’re a rich golden colour on each side.
Serve with a fresh salad, or some steamed veg and brown rice.