Salmon Fishcakes
These easy to make, healthy and tasty Salmon Fishcakes are ready in 20 minutes! Dip the delicious golden brown fish cakes into the chilli sauce and enjoy!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: mains
Cuisine: British
Servings: 4
Calories: 184kcal
Cost: £0.98
- 1 courgette (£0.90/3) = (£0.30)
- 200 g (tin) wild pink salmon (£1.49)
- 1 egg (£0.15)
- Sweet chilli sauce (£1.99)
Cupboard Essentials
- 4 tbsp plain flour
- 1 tsp chilli flakes
- 1 tbsp olive oil
- Salt & Pepper
Grate the courgette. In a bowl, place a paper towel over the grate courgette and take out any excess water.
Drain the salmon and beat one egg.
Mix the courgette, salmon, egg and flour together. Add some salt, pepper and chilli flakes.
Make up 8 salmon fishcake balls from the mixture and fry in a pan with 1 tbsp of olive oil. Keep turning the fish cakes until golden brown on each side and this will take about 7 minutes on each side.
Serve with the chill sauce. Enjoy!
Calories: 184kcal | Carbohydrates: 8g | Protein: 14g | Fat: 11g