Hot Fish Seafood Main
Course Gluten Wheat Dairy Free
1 Onion, very
(Sweet pepper), very finely chopped
1 tbsp Olive Oil
Salmon (tinned or fresh)
4 large Eggs
Salt and Black
1 tbsp Freshly
Vegetable Oil for
1. Heat the oil in a frying pan, add the onion and capsicum and fry
gently until they begin to soften. Allow to cool a little then transfer to a
large mixing bowl.
2. If using fresh salmon, flake into small pieces. Add the fish and remaining
ingredients to the onion mixture and mix well using your hands to bind the
3. Heat the vegetable oil in a large frying pan and drop tablespoons of the
fishcake mixture into the hot oil. Cover and cook over a medium heat for 2-3
minutes, until the tops are just setting and the bottoms are golden brown.
4. Turn and cook on the other side for a further 2-3 minutes. You may have to
do this in batches depending on how large your frying pan. Keep the cooked
fishcakes warm whilst cooking the remainder.
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