Ingredients (Makes over 20 fish cakes)

• 1 x 418g can of John West Wild Red Salmon, drained – Remove skin and bone if preferred.
• 1 large bunch fresh coriander
• 2 red chilli’s, deseeded and roughly chopped
• 4 – 5 tbsp fresh breadcrumbs
• 1 tbsp fish sauce
• 1egg
• Flour for dusting
• Sunflower oil for frying
• Extra chilli and coriander leaves for garnish
• Salt and pepper

Method

1. Throw the Salmon, coriander, chilli, breadcrumbs, eggs and fish sauce into a food processor and pulse on and off until it is all well chopped, mixed, and quite firm. Add a few extra breadcrumbs if it looks too gloopy. Check the seasoning add salt and pepper if necessary.
2. Make the mixture into balls about the size of a large walnut, then just squash them slightly. Chill for 15 minutes.
3. To cook: dust the fish cakes with a little flour. Then fry them in a little sunflower oil for 1 or 2 minutes on each side or until lightly browned and nice and hot. Unless you have a really massive frying pan, you’ll need to do them in batches. Keep them warm as you go...
4. Arrange on plates with a garnish of sprigs of coriander and chillis.

Nutritional Information (per serving)

• 65kcals
• 6g protein
• 3.5g fat (of which 0.5g saturated)
• 3g carbohydrate (of which 0.2g sugar)
• 0g fibre
• 0.3g omega-3