salmon fishcakes

When was the last time you made fishcakes?
When was the last time you made fishcakes?

As it nears the end of January, the health kick you started at the beginning of the year starts to lose its sheen and you begin to wonder if you can actually go to jail for clobbering that pizza-munching individual over the head with a cucumber and nicking off with a slice of Meatlovers.

If I was on the jury, I just might acquit you.

Not many people have a vast repertoire of healthy meals they routinely prepare, but I don’t think that’s because we don’t know how to make them. I think it’s just because we often forget how many things we can cook. Sometimes all it takes is seeing someone else making a dish to make us remember that we already know how to make it, that we too can reach the heights of healthy culinary brilliance.

So here’s a little reminder from the tiny kitchen that fishcakes are easy, light, delicious and nutritious. I’ve made these without potato because this month I’m trying to go easy on the carbs, but the cauliflower mash I made last night has substituted nicely. They are a little difficult to flip in the pan because of it, but they taste absolutely scrummy.

Low-carb salmon fishcakes – makes 12
Half an onion, very finely chopped
415g salmon
1 egg
1 cup cauliflower mash
Handful grated cheddar
Salt and pepper

Incredibly, the majority of the work is done as soon as you’ve prepped the ingredients. Simply combine everything in a large bowl and work through to form a sticky, lumpy paste. If it’s too dry, add some milk or another egg. If it’s a little too wet, it should dry out a bit when you place it in the fridge.

Fishcake mixture.
Refrigerate the mixture to help it set.

You’ll need to refrigerate for at least half an hour, then take it out and form into patties. Fry in a little oil for about five minutes on the first side, and flip very carefully – they’ll be difficult to flip, but you can do it with two spatulas.

The smell of these frying is incredible.
These are a one-turn job. Make sure you don’t try to flip them too early!

Serve with lemon, a dab of mayonnaise and a large salad.

2 thoughts on “salmon fishcakes

  1. Lovely, lovely post. You’re right, these do look delicious, and I do need to be reminded that I know how to cook things. Everything just kind of fades in and out of my memory. The most recent low-carb things I made were stuffed green bell peppers and also some lettuce wraps. I will have to print out your recipe here. Thanks so much, Emily

    1. Hi Emily – I know what you mean! Sometimes I find that perusing cookbooks helps to jog my memory as well as teaching me new recipes.

      And hey – these fishcakes are also made without breadcrumbs and so have the added benefit of being gluten-free 😉 Enjoy and please do let me know how yours go! xx

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