Wild Alaska Salmon Picnic Fishcakes

Makes 15

15 mins
plus chilling

76 Kcals/fishcake

Fat 5g (1.1g sat)
per fishcake

Suitable for freezing

Red or pink wild Alaska salmon 418g can, drained, skin and bones removed and broken into chunks

Salad onions 2, chopped

Coriander 1 handful, chopped

Red chilli ½, deseeded and chopped

Grated root ginger ½ tbsp

Thai red curry paste ½ tbsp

Egg 1

Lime 1, zested plus juice of half

Cornflour 2 tbsp

Garlic 1 clove, peeled and crushed

Ground nut or vegetable oil, for frying

Sweet chilli sauce to serve

1 Place all ingredients except oil and chilli sauce in a food processor and blend to form a smooth paste. Leave to chill for at least ½ hour.

2 When you are ready to cook, heat a little oil in a non-stick frying pan. Drop spoonfuls of fishcake mixture into the oil and gently use the back of a spoon to shape the cakes into rounds. Cook for 1-2 minutes each side until firm and golden brown. Serve hot or cold with sweet chilli sauce.

A Dairy Diary recipe

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