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Cod and salmon fishcakes by Annabel Karmel

Cod and salmon fishcakes by Annabel Karmel
by Annabel Karmel |
Published on

Preparation Time

15 minutes

Serves

6

Ingredients

  • 125g skinless salmon fillet, cut into cubes

  • 125g skinless cod fillet, cut into cubes

  • 6 spring onions, chopped

  • 100g fresh breadcrumbs

  • 1 tbsp soy sauce

  • 2 tsp sweet chilli sauce

  • 1 egg yolk

  • 50g Cheddar cheese, grated

  • A little sunflower oil, for frying

  1. Measure all the ingredients, except the oil, into a food processor and whiz until combined. Divide up the mixture and shape it into 6 fishcakes.

  2. Heat the oil in a frying pan. Fry the fishcakes for 6 – 8 minutes, turning them halfway through cooking so both sides are golden and the fishcakes are cooked through. Blot on kitchen paper and allow to cool slightly before serving.

Suitable for freezing.

For those busy days stock-up on ‘Annabel’s Favourites’, a brand new range of nutritionally balanced frozen meals for children. Inspired by her popular cookbook recipes, they are low in salt and a tasty way towards their 5-a-day. Find them at Tesco (RRP £1.75) www.annabelkarmel.com

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