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Easy salmon fishcakes
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300g pouch Waitrose Cauliflower & Kale Couscous
213g can essential Waitrose Wild Pacific Red Salmon, drained
Pinch cayenne pepper
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
Typical values per serving:
This recipe was first published in June 2017.