Recipe - Ange's Salmon Fishcakes

Makes approximately 6 Fishcakes (3 Portions), Approximately 370 calories per portion

Ingredients

• 2 Small tins or 1 large tin of Red Salmon - Drained

• 1 Large Egg

• 2 Tablespoons Light Mayonnaise

• 1 Teaspoon Dijon Mustard

• 1 Spring Onion (Scallions) finely chopped (green part only)

• 100g Breadcrumbs

Method

Put the red salmon into a food processor (bones and all) and blend until the bones have been blended into the fish in a fine paste.

Add the egg, mayo, mustard and spring onion and whizz again until everything is blended in.

Finally add the bread crumbs into food processor and whizz until blended in.

The mix should be a thick enough consistency to mould into a cake and hold it's shape, if it doesn't you can add a bit more breadcrumbs.

Refrigerate for 30 mins on a clingfilm covered and lined tray.

Pan fry over a medium heat for 8-10 minutes, to stop it sticking to the pan I tend to pop a bit of 1 cal spray in on foil and use the foil to flip it.

These can be frozen for use at a later time or will be fine in the refrigerator for 2-3 days. I like to serve these as a light evening meal or weekend lunch with some steamed vegetables.