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]
*Nutritional stats provided are for per fish cake[method]
*This recipe used tuna instead of salmon!
Above: Fish cakes made with crab meat instead of salmon!