Magic mini fishcakes
This quick and easy fishcake recipe is potato-free and uses tinned salmon. Serve with green beans for a healthy dinner.
Ingredients
- 2 stalks parsley, chopped
- 1 x 105g/3½ oz tin salmon
- 1 spring onion, sliced
- 1 slice stale bread, grated into breadcrumbs
- 1 tbsp tomato ketchup
- olive oil, for greasing
Method
Preheat the oven to 200C/400F/Gas 6.
Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined.
Divide the mixture into two and roll into balls.
Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated.
Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil.
Bake for 10-15 minutes or until golden-brown.
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