These super easy, healthy and delicious fishcakes are a winner on any day of the week but specially good for a quick midweek dinner.
– 200g Fresh salmon fillets (skin off)
– 200g Fresh tuna
– 200g Fresh haddock (skin off)
– 1 x Egg
– Zest of 1 lemon
– 50g Breadcrumbs
– Salt & Pepper
– 2 tbsp Rapeseed oil
– Lemon wedges to serve
Serves – 4
Step 1 – The mix
Roughly chop the fish into large chunks and place in the food processor. Add a good pinch of salt and pepper and the zest of 1 lemon. Pulse until the mixture is combined. Add in 20g of breadcrumbs and 1 egg then pulse again until you have a well combined mixture.
Step 2 – The shape
Place a piece of baking parchment on a baking tray and scatter over the remaining breadcrumbs. Using your hands, divide the fish mixture into 4 and shape into patties. Place each fishcake onto the tray and gently roll in the breadcrumbs until you have coated each one. Place your fishcakes onto a plate and leave in the fridge for 30 minutes.
Step 3 – The cook
Heat the oil in a frying pan over a medium heat. Gently place the fishcakes into the pan and cook for 7 minutes. After 7 minutes, carefully flip the fishcakes over and cook for another 7 minutes.
Step 4 – The serve
Remove the fishcakes from the pan and place on kitchen paper to absorb any excess oil. Serve with lemon wedges.