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    Easy salmon fishcakes

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    Easy salmon fishcakes

    • Total time: 25 minutes 25 minutes

    Serves: 6


    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.

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    low in saturated fat 


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