Salmon and Lentil Fishcakes

cook 30 mins
  • 2 x 170 g (5¾ oz) cans salmon, drained
  • 400 g (13 oz) can green lentils in water, drained
  • 2 tablespoons chopped herbs, such as parsley or chives
  • 2 eggs
  • 50 g (2 oz) fine breadcrumbs
  • 2 tablespoons olive oil
  • salt and pepper
  • green salad
  • aïoli or tartare sauce (optional)
  • lemon wedges
  • Place the salmon, lentils, herbs and eggs in a food processor or bowl, add some seasoning, then pulse or stir to combine. Form into 8 fishcakes and coat in the breadcrumbs. Arrange on a plate and chill for 12–15 minutes to firm up.
  • Heat the oil in a large frying pan over a medium heat and fry the fishcakes for about 4–5 minutes, turning once, until crisp and golden. Drain on kitchen paper and serve with green salad and aïoli or tartare sauce, if desired, and lemon wedges for squeezing over.
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