Who knew making some salmon fishcakes could be so easy and delicious? So easy to just throw into a salad for lunch or with some delicious watercress on the side for dinner!
Ingredients
½ celeriac head, peeled & chopped (about 350g)
2 salmon fillets, chopped into chunks (500g)
1 stick celery, finely diced
1 clove garlic, minced
1 spring onion, finely chopped
1 teaspoon mustard
1 egg
½ lemon, juiced
1 tablespoon parsley
Salt & pepper, to taste
Instructions
Steam the celeriac by boiling some water in a pan and adding a steamer basket. Steam until tender, about 8 minutes. Set aside to cool slightly.
In a food processor, blend the celeriac until it becomes a mash. Add in the salmon and pulse until the salmon becomes a chunky mince. Pulse in remaining ingredients until combined.
Heat a skillet on medium-high heat and lightly coat with some coconut oil. Scoop out a heaped tablespoon of the mixture, form into a patty, and drop onto the pan. Use a metal spatula to lightly flatten the fishcake. Pan-fry each fishcake for 3-4 minutes per side, until golden.
Serve with some watercress and avocado.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/salmon-celeriac-fishcakes