Cod and salmon fishcakes by Annabel Karmel

Cod and salmon fishcakes by Annabel Karmel

by Annabel Karmel |

Preparation Time

15 minutes




  • 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

  1. 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.

  2. 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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