Monday, 17 July 2017

Easy Paleo Salmon Fishcakes

An easy paleo recipe for salmon fishcakes, flavoured with parsley and lemon. A great way to use up tinned salmon, too.

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My kids LOVE salmon. Which is good, because it's not a struggle to have to convince them to eat it.

We try and eat salmon at least once a week, but I'll usually switch it up and serve up trout, too - or pilchards, sardines or tuna. It's good to eat a variety of fish and seafood, to get all the goodness that each type provides.

This fishcake recipe is really easy to make, and is totally gluten and grain free. It's also dairy-free. I managed to make it using most of the ingredients I had in the fridge and cupboard, so potentially, you won't have to do extra shopping for it.


Easy Paleo Salmon Fishcakes

Yay. 

I also love that it uses tinned salmon, rather than fresh, which can sometimes be difficult to get hold of, depending on where you live, and is usually quite a bit more expensive. At least it is for me. 

Lemony, herby and full of salmon goodness, I hope you love them as much as we do. 


Easy Paleo Salmon Fishcakes


Easy Paleo Salmon Fishcakes
Makes 4 fishcakes
Ingredients
2 x 170g tins of salmon
2 medium eggs
small handful fresh parsley, chopped finely
zest of 1 lemon
pinch of salt
1 tsp mild, unflavoured coconut oil, or other preferred cooking oil or fat

Method
Drain the liquid from the tins of the salmon and empty them out into a mixing bowl. Beat in the eggs with a fork, and then add the parsley, lemon and the pinch of salt. You can save the lemon, cutting it into wedges, to serve with the cooked fishcakes.

Stir everything together until well mixed.

Heat the oil in a frying pan and, when hot, scoop out 2 x dessertspoonfuls of the mixture and form into a fishcake shape with your hands. Carefully arrange in the pan, frying on one side for about 5 minutes, and then flip them over and cook for another 3 minutes on the other side. The fishcakes should be firm and the egg will be cooked all the way through.

Serve hot, with lemon slices or wedges for squeezing over and a handful of salad greens or rocket/arugula. Also great cold, straight from the fridge.

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