I have tried so many fishcake recipes over the years and always been unhappy with the result- too dry, too sloppy, too potato-y etc etc - who would have thought that the quickest and simplest recipe would win! Packed full of omega-3 these little cakes are perfect as a stress-free, transportable lunch. You can also make them slightly larger (will feed 2-3 bigger kids) and serve in a bun as a fish burger with homemade potato wedges.
Makes 16 bitesize fishcakes
110g salmon fillet, cut into 1-cm dice
2 spring onions, finely chopped
1/4 tsp paprika
5g panko breadcrumbs
1 tsp shop-brought mayonnaise
1/2 lemon, zest only
10g fresh coriander, roughly chopped
Preheat the oven to 200oC. Line a baking tray with baking parchment and set aside.
Place all the ingredients in a food processor and blitz down until everything is combined and there are no large chunks of salmon left. Do not overmix otherwise the fishcakes will be tough.
Using a teaspoon, scoop out the mixture and mould into bitesize fishcakes and place directly on the prepared baking sheet. Cover with clingfilm and place in the fridge for 30 minutes to firm up.
Remove and bake for 8-10 minutes or until cooked through. Allow to cool before serving.