Low Carb Salmon & Lime Fishcakes

Looking for the perfect pick-me-up after a festive season of a bit too much indulgence? Look no further. Our lovely contributing chef Vicki (@freefromfairy) saves the day with a recipe that’s simple and healthy, so you don’t have to give up your New Years Resolution just yet. These flavourful salmon fish cakes have a zesty yoghurt dressing, are both low carb and gluten free, and feature our fabulous Coconut Flour!

For the fishcakes
- 2 frozen salmon fillets, cooked as per the instructions
- 1 tin of tuna
- 2 bulbs of garlic, chopped
- A handful chopped coriander
- Zest of 1 lime
- Pinch of hot chilli powder
- 1 large free range egg
- 1 tablespoon of Coconut Flour
- Salt and pepper, to taste
- 1 tablespoon duck fat (or Coconut Oil!)

For the dressing
- 3 tablespoons yoghurt
- A small handful of chives, chopped
- Juice of half a lime
- Salt and pepper, to taste

 

1. Get your oven preheating to 220C. Toss all of your fishcake ingredients into a bowl and get mixing - this should break up the salmon.

2. Place your fat of choice (coconut oil works well!) onto a baking tray and pop into the oven to heat up. Meanwhile, form the patties from the fish mixture. This should make about six.

3. Remove the baking tray from the oven and tilt the tray to spread the hot oil. Next, place the fishcakes onto the tray and place back in the oven. These should be lovely and golden in around 20 minutes - just remember to flip them half way!

4. While your fishcakes are cooking, combine all of the dressing ingredients. This is now ready to drizzle, perfect alongside a salad and your lovely home-made fishcakes.

Looking for more recipe inspiration? We’ve got plenty – both guilt-free and a little naughty- over here!