Salmon Fish Cakes

5th October, 2017

Serves 4

Quick & Easy

Making your own fish cakes is quick and easy, made with tinned fish of your choice and gluten free bread. Deliciously tasty you may go back for more..


110g tinned salmon (tastes great with tuna too)
1 tablespoon fresh coriander
1 tablespoon fresh parsley
2 small eggs
200g breadcrumbs made from Kelkin Free From Brown Bread
Pepper for seasoning
2 tablespoons of cornflour
2 tablespoons of rapeseed oil


Add the tinned salmon, ½ of the breadcrumbs, herbs and one egg into a bowl and mix well together. If the mixture is too wet you can add more breadcrumbs. Season with some pepper.

Divide the mixture into 8 little balls and flatten into fishcakes.

Then place the cornflour, breadcrumbs and other egg into three separate bowls.

Coat the fishcakes in the flour, then the egg and breadcrumbs and set aside.

Heat the rapeseed oil in a frying pan and then fry the fishcakes for about 3 minutes on both sides.

Serve with a large cool crisp green salad or your favourite green vegetables.

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