Salmon Fishcakes

2013-04-14
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  • Yield : 4
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 6m
  • Ready In : 16m

This weekend I decided to try the Nairn’s recipe for Salmon Fishcakes. Tinned salmon is great as it tends to be cheaper than fresh and it also counts towards your oily fish intake for the week (for heart health).

As a little disclaimer, I tend to follow recipes 90% to the book… and tweak the other 10% to make it a little bit more healthy (adding a little bit of ‘Nic’s Nutrition’ to it you could say!).

Ingredients

  • 1 tin of salmon, skinned, boned & flaked
  • 4 Rough oatcakes (broken into crumbs)
  • 1 free-range egg, beaten
  • 1 tbsp of coriander & parsley mixed
  • 3 tbsp plain flour
  • 4 tsp olive oil OR 1kcal spray oil
  • Optional: Chilli flakes & Spring onion

*Nutritional stats provided are for per fish cake

Method

Step 1

Mix the fish, oatcake crumbs, beaten egg and herbs (plus optional ingredients) into a bowl before shaping the mixture into patties & rolling in the flour.

Step 2

Heat the oil (1kcal spray oil or 1 tsp of oil per fish cake) in a frying pan and fry the fishcakes until golden-brown on both sides (about 3 minutes on each side)

Step 3

Serve with fresh salsa/sweet chilli and salad for a starter or add sweet-potato wedges to make a meal of them!

Fish cakes

 

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!

salmon fish cakes

photo_5-2

fish cakes

Tuna fish cakes

*This recipe used tuna instead of salmon!

Salmon Fish cakes

Fish cakes

Above: Fish cakes made with crab meat instead of salmon!

Healthy fishcakes

 

 

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Nutritional Info

This information is per serving.

  • Calories

    180Kcal
  • Carbs

    18g
  • Protein

    14g
  • Fat

    6g

Recipe Comments

Comments (22)

  1. posted by Steph on July 14, 2013

    Super quick and easy to make with things I had in the cupboard already! Delicious with a salad, tomato salsa & corn on the cob. Can’t wait to make them again!

      Reply
    • posted by Nics Nutrition on July 14, 2013

      Thanks for your comment Steph! And great pic on twitter too – I’ll upload it soon!! Nic x

        Reply
  2. posted by Anita on August 11, 2013

    Hey Nic, would this recipe work with other fish do you think? Was thinking something like cooked smoked haddock or cooked cod? x

      Reply
    • posted by Nics Nutrition on August 11, 2013

      Oh quite possibly yes! I suppose the only way to know is to test.. egg and bread crumbs/flour will help it to bind – let me know! Nic x

        Reply
  3. posted by Gemma on September 9, 2013

    Really quick and easy and the children liked them too. Was a bit worried they would fall apart in the pan but not even a crumb went astray during cooking. A hit!

      Reply
    • posted by Nics Nutrition on September 9, 2013

      Hurray!! Thanks Gemma! So glad your kids liked them too :D Thanks for your comment! xx

        Reply
  4. posted by Corinne on September 10, 2013

    I tried these with tuna and they turned out delicious and very filling. Will make them for the whole family next.

      Reply
    • posted by Nics Nutrition on September 10, 2013

      I love the idea of swapping the salmon for tuna! And thank you for your great pic too – I’ll upload it in a moment :) Nic xx

        Reply
  5. posted by Nagz on October 10, 2013

    I tried it with tuna and its so delicious. So easy to make it thanks!

      Reply
  6. posted by Emily Ryan on December 11, 2013

    Nic I cannot get over your recipes, I’ve made practically all of the recepies!! Made these today with scallions. I am not a fish lover, and neither is my father but wow wee he was scraping the plate afterwards!! It doesn’t have a strong fish smell or taste to it and the flavours in it are yummy! Had a delicious homemade salsa to completely finish the dish. Was scrumptious!!

      Reply
    • posted by Nics Nutrition on December 17, 2013

      Aw thank you so much for your lovely comment Emily!! SO glad you liked them :) xxx

        Reply
  7. posted by Anita on January 6, 2014

    I’ve tried these a couple of times with fresh cod that I’ve covered in cajun spice and cooked before making into fishcakes and they taste amazing!

      Reply
  8. posted by Neil Weller on January 8, 2014

    Made these this evening for my family. Made a slight change for the kids by putting some cheese in the middle. I also cooked them in the over rather than frying. 10/10 from everyone including my ultra fussy son!

      Reply
    • posted by Nics Nutrition on January 8, 2014

      Love your suggestions, thank you so much Neil!!

        Reply
  9. posted by julie on March 9, 2014

    does that work with gluten free oats?

      Reply
  10. posted by Lizzie on July 27, 2015

    Hi Nic could you use Ryvita instead of oatcakes?x

      Reply
    • posted by Nics Nutrition on July 27, 2015

      Hello! I don’t see why not :) Let me know how it goes!! Or maybe try rolled oats?!

        Reply
  11. posted by Manon on August 28, 2015

    Hi! Would these be ok to freeze?

      Reply

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