SALMON FISHCAKES

SALMON FISHCAKES

INGREDIENTS

• 2 x 200g cans smoked salmon fillets, well drained
• 2 eggs, separated
• 2 tablespoons mayonnaise
• 2 teaspoons wholegrain mustard
• 1 tablespoon chopped dill
• 1 teaspoon mild paprika
• 4 spring onions, finely sliced
• Grated rind and juice of 1 lemon
• 2 cups (120g) soft white breadcrumbs
• 1-2 tablespoons sunflower oil
• Low-fat tzatziki and lemon wedges, to serve

• METHOD

  • 1
    Preheat the oven to 180°C.
  • 2
    Place salmon, yolks, mayonnaise, mustard, dill, paprika, onions, lemon rind and juice, and half the crumbs in a food processor. Process to a coarse mixture and use your hands to shape 12 small patties.
  • 3
    Beat eggwhites lightly with a fork. Dip each patty into whites, then into remaining breadcrumbs. Refrigerate for 15 minutes.
  • 4
    Heat oil in a non-stick frypan over medium heat and cook patties for 1 minute each side until golden.
  • 5
    Transfer to a baking tray and bake for 5 minutes to warm through. Serve with tzatziki and lemon.