Salmon Fishcakes
Ingredients
- egg
- 1 large parsnip
- coriander
- sea salt flakes and pepper. Sesame seeds
- 1 fillet of salmon PER person
Preparation
Fillets of wild caught salmon (farmed = stressed fish and unhealthy hormones being released), 1 egg, 1 large parsnip (grated with skin on - that’s where the flavour is!), a generous fistful of coriander, sea salt flakes and pepper. Sesame seeds
Give everything a good blitz in your food processor until combined. Heat a large pan and add a dollop of coconut oil. Form balls from your mixture and place into the pan, flattening down a little. Allow to cook for a few minutes on each side until they catch slightly and turn golden brown on the surface and are completely cooked all the way through. Wild caught salmon doesn’t take as long to cook - so bare that in mind if using
Serve up alongside a gorgeous fresh salad, full of your healthy leafy greens, throw some avocado in there, some lemon zest, maybe some quinoa. You know the drill