Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crisp salmon cakes bound without potato.
Equipment: Frying pan; mixing bowl
Measures and names
Ingredients
- 500 g cooked or tinned salmon
- 200 g cauliflower, riced and cooked dry
- 1 egg
- 2 spring onions (scallions) and zest of 1 lemon
- Handful of dill or parsley
- 60 g ground almonds, to coat
- 2 tbsp oil, to fry
- Salad and lemon, to serve
Method
- Cook the cauliflower rice in a dry pan for 4–5 minutes to drive off moisture, then cool — dry cauliflower is essential or the cakes fall apart.
- Flake the salmon and mix with the cauliflower, egg, spring onion, lemon zest and herbs. Season well.
- Shape into 8 cakes and coat in the ground almonds. Chill for 10 minutes if you have time.
- Fry in the oil over a medium heat for 3–4 minutes each side, until golden and hot through.
- Serve with a salad and lemon wedges.
Swaps and tips
Tinned salmon makes these very affordable and keeps in the cupboard. Freeze the shaped raw cakes between sheets of baking paper.
Add carbs for the family (optional)
For the family, make the cakes with mashed potato in place of the cauliflower, or serve with new potatoes.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 4 g | 3 g | 33 g | 449 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
