Fish cakes for a school or work lunch or even for breakfast, dinner or snack after school, are probably one of the healthiest options around. For this, we use pre-cooked wild salmon in a jar however you can use pretty much any cooked seafood that you wish or even replace with any animal protein mince to make a yummy burger patty. Serve these with a garden salad, aioli or mayo and some fermented veg and you are in heaven. Oh, and make a lot so you have leftovers on hand!
300 g (1 ¼ cups) drained canned wild pink or red salmon
190 g (1 cup) mashed sweet potato
Finely grated zest of 1 lemon
2 tbsp coconut flour
1 tbsp chopped chives
1 tbsp chopped dill
Sea salt and freshly cracked black pepper
Coconut oil, for cooking
Iceberg lettuce, cut into wedges, to serve
Aioli and lemon wedges, to serve
1. Combine the salmon, mash, eggs, zest, coconut flour and herbs in a bowl. Season with salt and pepper to taste.
2. Divide the salmon mixture into ten balls, then flatten into patties.
3. Heat a little oil a medium frying pan over a medium heat. Fry half the cakes for about one minute or until golden, then turn and fry on the other side for a further one minute or until golden and heated through. Repeat with more oil and remaining cakes.
4. Sprinkle cakes with some extra sea salt if desired and serve with lettuce, aioli and lemon.