Magic mini fishcakes
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 2
- Dietary
- Nut-freePregnancy-friendly
This quick and easy fishcake recipe is potato-free and uses tinned salmon. Serve with green beans for a healthy dinner.
Ingredients
- parsley: 2 stalks parsley, chopped
- salmon: 1 x 105g/3½ oz tin salmon
- spring onion: 1 spring onion, sliced
- breadcrumbs: 1 slice stale bread, grated into breadcrumbs
- ketchup: 1 tbsp tomato ketchup
- olive oil: olive oil, for greasing
Method
Preheat the oven to 200C/400F/Gas 6.
Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined.
Divide the mixture into two and roll into balls.
Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated.
Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil.
Bake for 10-15 minutes or until golden-brown.
