Salmon Fishcakes

By Esther Boateng

Fancy a sizzling salmon supper? Peek at this quick and easy recipe. Blitz some salmon fillets and a few other ingredients in a food processor, shape them into patties, and pop them in the oven for 15-20 minutes until cooked through and slightly golden brown; it couldn’t be simpler. If you’re pressed for time, you can also shallow fry your fishcakes. Either way works beautifully and tastes great garnished with black or white sesame seeds and served with a generous portion of veggies. 

If you want tasty, tender fish cakes that burst with flavor, it’s probably best to ditch the canned or packaged salmon, and work with fresh uncooked salmon fillets. I like to add a few herbs, spices, and vegetable powders to my fish cake mixture to give them a little oomph. Get heavy-handed with the Sea-Vegetables, Horseradish, and Wild Ramp powders to boost the flavor and nutritional profile; your taste buds will thank you for it.


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