Fish Cakes

Print Recipe
Course dinner, Lunch
Servings 4

Ingredients

  • 830 g tinned salmon drained, bones and skin removed and mashed (around 500g should be left). Alternatively you can cook some salmon fillets if you prefer
  • 2 spring onion finely chopped
  • 1 tsp lemon zest
  • 1 tablespoon Fresh parsley chopped
  • ½ tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 Egg
  • 1 tablespoon Drizzle extra virgin olive oil

Salad

  • ½ bunch watercress trimmed, washed and dried
  • 1 Lebanese cucumber peeled, halved, deseeded and cut into 1cm slices
  • 1 red grapefruit segmented (reserve excess juice)
  • ½ red onion thinly sliced
  • 1 tsp Drizzle extra virgin olive oil
  • Salt and pepper to taste to season

Instructions
 

  • Combine all ingredients except the oil, and form into 12 patties. Refrigerate for 1 hour.
  • Heat the oil in a frying pan and cook patties until golden on each side.
  • To prepare the salad combine all ingredients in a bowl, including any reserved grapefruit juice. Season with cracked black pepper.
  • Serve fish cakes with salad.

Notes

Tips:
  • The salad is just an idea – choose any fresh salad that you prefer. You can also choose a pre-made salad bag from the supermarket
  • Use an air-fryer if you have it to save on oil. 
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