12oz Tomatoes
6 Spring Onions
Zest and juice of 1 lime
1/2 tsp Dried Chilli Flakes, Ground Coriander and Cumin
4 1/2oz Carrots and Swede or buy pre mashed carrots and swede
9oz Tinned Red Salmon
1Tsp Mustard Powder
1 Tbsp Fresh Parsley, chopped
1 egg
3/4oz Bread Crumbs
Cook the carrots and swede and mash together.
Quarter, deseed and chop the tomatoes and put in a bowl with the slicled spring onions and the zest and juice of the lime and the chilli flakes, coriander and cumin and mix.
Place the mash and the drained salmon into a bowl with the mustard powder, parsley and egg and mix well. Can add salt and pepper for taste.
Sprinkle the bread crumbs on a plate and shape your fish mix and roll in the the breadcrumbs to coat.
Pop the fishcakes on a tray and cook for 20 mins turning once inbetween and serve with the salsa and anything else you want with it.
6 Spring Onions
Zest and juice of 1 lime
1/2 tsp Dried Chilli Flakes, Ground Coriander and Cumin
4 1/2oz Carrots and Swede or buy pre mashed carrots and swede
9oz Tinned Red Salmon
1Tsp Mustard Powder
1 Tbsp Fresh Parsley, chopped
1 egg
3/4oz Bread Crumbs
Cook the carrots and swede and mash together.
Quarter, deseed and chop the tomatoes and put in a bowl with the slicled spring onions and the zest and juice of the lime and the chilli flakes, coriander and cumin and mix.
Place the mash and the drained salmon into a bowl with the mustard powder, parsley and egg and mix well. Can add salt and pepper for taste.
Sprinkle the bread crumbs on a plate and shape your fish mix and roll in the the breadcrumbs to coat.
Pop the fishcakes on a tray and cook for 20 mins turning once inbetween and serve with the salsa and anything else you want with it.