Recipes

Salmon fish cakes



fishcakesIngredients: (Serves 4)

2 tins skinless and boneless salmon
2 eggs
1/2 cup matza meal/breadcrumbs/gluten free option
salt
pepper
2 cloves crushed garlic
2 tbsp ketchup
handful of chopped parsley or dill

Mix all ingredients together and roll into balls, then lightly flatten. Place on greased baking tray and bake on 190Β°C for 20-30 minutes until brown – flip them over halfway through.

Serve with mashed potatoes and roasted baby tomatoes.

(Roast baby tomatoes with a drizzle of olive oil, balsamic vinegar, salt and pepper for approx. 30 minutes on 180Β°C)

Harry uses wholesome ingredients to create simple but sensational dishes.

To contact Harry email him at chefharrystein@gmail.com