Easy Week Night Salmon Fishcakes
Ingredients
- 4 fillets of wild caught salmon
- 1 egg
- 1 large parsnip
- a generous fistful of coriander
- sea salt flakes and pepper
- sesame seeds
Preparation
Grate the parsnip with skin on.
In a food processor, combine all ingredients and blitz until well mixed.
Heat a large pan and add a dollop of coconut oil.
Form the mixture into balls, flatten slightly, and place in the pan.
Cook for a few minutes on each side until golden brown and fully cooked.
Remember that wild caught salmon cooks faster, so adjust time accordingly.
Serve with a fresh salad including leafy greens, avocado, lemon zest, and optionally quinoa.