Candida Diet Foods presents a rustic take on fish cakes that are fresh and fragrant.
Prep and cook time: 40 min
Cannot be frozen
For the fish cakes:
600 g | 21 oz | 4 cups wild salmon fillet, skinless and pin-boned, cut into chunks
2 spring onions, finely chopped
2tsp Dijon mustard
1 pinch cayenne pepper
1 large egg
2 tbsp lemon juice
4 tbsp olive oil, plus extra for greasing
Freshly ground pepper
To serve: 180 g | 6 oz | 6 cups mixed leaf salad
2 lemons, 1 halved, the other sliced
1 tbsp flat-leaf parsley, leaves only, finely chopped, plus extra garnish
For the fish cake: Add the salmon chunks to a food processor and pulse a few times until very roughly minced; take care not to overmix at this stage.
Scrape the fish into a bowl and add the spring onions, mustard, paprika, cayenne, beaten egg, lemon juice, and plenty of salt and pepper. Mix together with your hands until evenly combined.
Shape into patties between lightly greased palms
Heat 2 tbsp olive oil in a large non-stick frying pan set over a medium heat until hot. Place four patties in the oil and leave to fry for 3-4 minutes until golden-brown underneath.
Flip and cook for a further 3-4 minutes until golden brown on the other side. Remove to a plate lined with kitchen paper, and cover loosely with aluminium foil.
Wipe the pan clean and repeat steps 4 & 5 for the remaining patties, using the remaining oil.
To serve: Divide the salad leaves between plates. Position the fish cakes next to them and serve with a garnish of lemon, a sprinkling of chopped parsley, and some extra parsley sprigs as a garnish.
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