125g skinless salmon fillet, cut into cubes
125g skinless cod fillet, cut into cubes
6 spring onions, chopped
100g fresh breadcrumbs
1 tbsp soy sauce
2 tsp sweet chilli sauce
1 egg yolk
50g Cheddar cheese, grated
A little sunflower oil, for frying
Measure all the ingredients, except the oil, into a food processor and whiz until combined. Divide up the mixture and shape it into 6 fishcakes.
Heat the oil in a frying pan. Fry the fishcakes for 6 – 8 minutes, turning them halfway through cooking so both sides are golden and the fishcakes are cooked through. Blot on kitchen paper and allow to cool slightly before serving.
Suitable for freezing.
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