Salmon Fish Cakes

20 Minute Salmon Fish Cakes. Really simple to make and quick - perfect for all the family.

Serves: 4 Time: 20 minutes

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Ingredients

Fresh Ingredients

• 2 Tablespoons Parsley, chopped

• 1 Teaspoon Lemon Zest, grated

• 2 Tablespoons Lemon Juice, plus wedges for serving

• 1 Egg, lightly beaten

• Green Salad, of your choice

Other Ingredients

• 600g Canned Salmon, drained

• 400g Canned Sweetcorn, drained

• 8 Tablespoons Breadcrumbs, divided

• 8 Sun-dried Tomatoes, chopped (optional)

• 3 Tablespoons Oil

• 4 Tablespoons Sweet Chilli Sauce

Method

1. Heat the oven to 200°C.

2. Mix the salmon, egg, corn, sun-dried tomatoes, half the breadcrumbs, parsley,and lemon zest in a bowl, then form into eight patties. Pop them into the freezer to firm up for around 5 mins.

3. When the fishcakes are firm, roll them in the remaining breadcrumbs. Then heat the oil in a non-stick pan over a high heat. Add the fishcakes and cook until golden brown, about 4 minutes per side. Then pop them into the oven to finish off, around 8 mins.

4. Finally, make your salad, squeeze some lemon juice over the fishcakes and serve with sweet chilli sauce and a lemon wedge on the side!

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