These fish cakes are bright, spicy and packed full of flavour. Made with warming spices and just a handful of pantry ingredients, they come together in minutes for a quick and satisfying lunch or dinner. Feel free to double the recipe, these fish cakes keep well for meal prep or packed in a lunch box.
Instructions
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Start by adding the drained can of salmon to a large mixing bowl. Then
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2. Add the egg, almond flour, 1 tsp cumin, 1 tbsp cilantro, green onion, ½ jalapeno, ½ tsp salt and pepper and mix well until ingredients are thoroughly combined.
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Roughly divide the dough into 8 balls. Press the balls into flat patties using your hands. Then place the patties on a plate and let them refrigerate for a minimum of 10 minutes.
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Place the patties on a plate, and refrigerate for about 10 minutes, to help the patty set up. While the patties are setting in the fridge, make the salsa by combining the mango, red onion, lime juice, 2 tbsp cilantro, ½ jalapeno, ½ tsp sea salt, and ½ tsp cumin together in a bowl. Mix well and set aside.
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Heat a large, non-stick skillet over medium heat. Add 1 tablespoon of oil and let warm.
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Once the oil is warmed, gently place 2-3 patties in the skillet. Cook until golden brown, about 5 minutes, then flip the patties. Cook the second side until golden brown, about another 5 minutes.
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Serve the patties warm, with a generous serving of salsa on top. Pair with a big green salad and your favourite hot sauce for the perfect meal. Keep leftovers sealed in the fridge for up to 5 days.
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Substitutions: Feel free to omit the cilantro and substitute with ½ tsp dried coriander spice. Make this recipe nut-free by substituting 2 Tbsp of gluten-free flour for the almond flour. I suggest Bob’s Red Mill brand gf flour blend.
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