Fishcakes with lime & coconut

Fishcakes with lime & coconut

  • Rating: 5 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This budget supper makes a speedy midweek meal. Rich in omega-3, these coconut flavoured fishcakes can be frozen until you're peckish

  • Freezable
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal591
fat38g
saturates16g
carbs28g
sugars2g
fibre5g
protein31g
salt0.6g
Advertisement

Ingredients

Method

  • STEP 1

    Put the salmon in a microwaveable dish, brush with 1 tsp of the oil, cover with cling film and cook for 2-3 mins on high. Once cool, remove the skin and flake the salmon into small pieces in a large bowl.

  • STEP 2

    Stir 100g of the breadcrumbs into the salmon along with the shallot, chilli and lime zest. Squeeze the lime juice into the mixture, season well and form into eight patties. Put the flour, beaten egg and remaining breadcrumbs onto separate plates. Add the coconut to the breadcrumbs and season the flour a little. Dip the patties first into the flour, then into the egg and lastly into the crumbs.

  • STEP 3

    Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Cook the fishcakes for about 3 mins each side. You’ll need to do this in two batches, so keep the first four fishcakes warm in a low oven. Serve with rocket or a green salad and the sweet chilli sauce.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
  • Towels promo

    New! Good Food Deal Get up to 50% off a luxury towel set!

    Get offer
Advertisement

Sponsored content