Vegan Fishless Salmon Cakes
Ingredients
- 2 plant salmon fillets
- 1 Asda Marabel potato
- Dash of lemon juice
- Chopped parsley
- Sea salt
- Chives
- Plain flour
- Rapeseed oil
- Lambs lettuce
- Chilli flakes
Preparation
Partially cook the plant salmon fillets and break them up.
Peel, dice, and boil the potato for 18 minutes, then loosely mash it.
Mix the mashed potato with the broken salmon fillets, add a dash of lemon juice, chopped parsley, sea salt, and chives.
Shape the mixture into cakes and dust with plain flour.
Pan fry the cakes in a few sprays of rapeseed oil until golden.
Serve with lambs lettuce and a few chilli flakes.
Tips
For a crunchier texture, coat the cakes with panko crumbs before frying.
