Serves 4      Hot   Fish   Seafood   Main Course  Gluten Wheat Dairy Free

1 Onion, very finely chopped

1/2 Capsicum (Sweet pepper), very finely chopped

1 tbsp Olive Oil

200g/7oz Cooked Salmon (tinned or fresh)

225g/8oz Cooked Rice

4 large Eggs

Salt and Black Pepper

1 tbsp Freshly chopped Parsley

Vegetable Oil for shallow frying

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 ingredients together.

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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