Sweet Chilli Salmon Fishcakes

british

Sweet Chilli Salmon Fishcakes

The sweet chilli takes these salmon fishcakes to the next level! They are super easy to make and delicious served alongside a side salad and fluffy couscous. Note - you will need a food processor to make this recipe.

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Ingredients

  • salmon 250 g (chopped)
  • sweet chilli sauce 3 tbsp
  • lemon ½ (juice)
  • gluten free porridge oats 40 g
  • fresh coriander 1 handful (chopped)
  • couscous 200 g
  • mixed leaf salad 150 g

Method

  • Remove the skin from the salmon and cut into chunks.
  • In a food processor, add the salmon, sweet chilli sauce, oats, lemon juice, coriander and pulse for a few seconds. Don't over blend or it will become mushy. Remove from the food processor and shape into one fishcake per serving.
  • Heat a dash of olive oil in a frying pan on a medium-high heat. Fry the burgers on each side for 3 - 4 minutes, until cooked through. You can also bake in a pre-heated oven at 200°C/180°C fan/gas mark 6, for 12 minutes. Or air fry for 8 minutes at 200°C.
  • While the burgers are cooking, cook the couscous according to the packet instructions.
  • Serve the fishcakes with the mixed salad and couscous. Enjoy! NoteNormal oats can be used instead of gluten free to suit your dietary preference.

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