These fishcakes are super speedy to make & very affordable. Research has also found that Wild Alaskan salmon contains higher levels of omega-3 fatty acids than farmed salmon.
1 can wild Alaskan salmon (drained & flaked)
1 green chilli (finely chopped)
1 clove of garlic (crushed)
1 thumb of fresh ginger (grated)
1 large courgette (grated & liquid squeezed out)
1 egg (beaten)
Juice of 1 lime
Salt & freshly ground pepper
Panko breadcrumbs (optional)
Mix all the ingredients together in a large bowl (make sure you squeeze the courgettes or the fishcakes may be soggy!).
Shape handfuls of the mixture into patties. If wheat is not a problem for you, sprinkle some panko breadcrumbs on a plate and roll the patties over until well coated.
Heat some oil in a large frying pan. Gently fry the patties on both sides until golden.
Serve with a large garden salad, sweet potato fries or mash and extra wedges of lime on the side.