Salmon Fishcakes

70 mins

135 cals



  • 800g salmon fillets, roughly chopped
  • 1 red chilli, chopped
  • 2 spring onions, finely chopped
  • ½ red onion, finely chopped
  • Juice of 1 lime or 1//2 lemon
  • 1 egg
  • Piece of fresh ginger, grated
  • A handful of coriander
  • 2 tsp coconut oil
  • 100g spinach leaves
  • 1 lemon, cut onto wedges
  • Tsp crème fraiche

Nutritional Info

Per Fishcake 

  • Calories 135
  • Protein 12g
  • Carbohydrates 2g
  • Sugar 1g
  • Fibre 0g
  • Fat  8g


Place the salmon, chilli, spring onions, red onion, lime or lemon juice, egg, ginger, spinach and coriander in a  food processor or blender and blitz together, making sure you retain little texture.

Divide the fish cake mixture into 4 portions and carefully shape into 4 cakes about 2.3cm thick. Transfer to a plate, cover and chill for 30-60 minutes.

Heat the coconut oil in a large, non-stick frying pan over a high heat, and cook for the fish cakes for 2-3 minutes one each side.

Serve with vegetables or a salad and scatter some coriander leaves, lemon juice and a dollop of crème fraiche.

Makes 14 fishcakes