Easy salmon fishcakes


300g pouch Waitrose Cauliflower & Kale Couscous
213g can essential Waitrose Wild Pacific Red Salmon, drained
Pinch cayenne pepper
1 lemon
1 medium Waitrose British Blacktail Free Range Egg, beaten
Olive oil spray


1. Microwave the couscous for 3 minutes and transfer to a large bowl. Flake the salmon with a fork and mix with the couscous, cayenne and finely grated lemon zest, cool slightly and stir in the egg, then season. Using damp hands, shape into 6 fishcakes. Chill in the freezer for 10 minutes.

2. Spray a non-stick frying pan 4-6 times with oil and warm over a high heat. Add the fishcakes, reduce the heat to medium and fry for
6 minutes, turning halfway through, until thoroughly cooked and golden.

3. Serve with a lemon wedge and steamed mangetout.

low in saturated fat 

  • Total time: 25 minutes 25 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 664kJ
Fat 7.6g
Saturated Fat 1.3g
Carbohydrate 10.5g
Sugars 1.2g
Protein 12g
Salt 0.7g
Fibre 1.4g

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This recipe was first published in Thu Jun 22 09:55:00 BST 2017.