The sweet chilli takes these salmon fishcakes to the next level! They are super easy to make and delicious served alongside a side salad and fluffy couscous. Note - you will need a food processor to make this recipe.
Prep
8 min
Cook
10 min
Serves
2
Difficulty
Easy
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Ingredients
salmon 250 g (chopped)
sweet chilli sauce 3 tbsp
lemon ½ (juice)
gluten free porridge oats 40 g
fresh coriander 1 handful (chopped)
couscous 200 g
mixed leaf salad 150 g
Method
Remove the skin from the salmon and cut into chunks.
In a food processor, add the salmon, sweet chilli sauce, oats, lemon juice, coriander and pulse for a few seconds. Don't over blend or it will become mushy. Remove from the food processor and shape into one fishcake per serving.
Heat a dash of olive oil in a frying pan on a medium-high heat. Fry the burgers on each side for 3 - 4 minutes, until cooked through. You can also bake in a pre-heated oven at 200°C/180°C fan/gas mark 6, for 12 minutes. Or air fry for 8 minutes at 200°C.
While the burgers are cooking, cook the couscous according to the packet instructions.
Serve the fishcakes with the mixed salad and couscous. Enjoy! NoteNormal oats can be used instead of gluten free to suit your dietary preference.
