Salmon fish cakes

fishcakesIngredients: (Serves 4)

2 tins skinless and boneless salmon
2 eggs
1/2 cup matza meal/breadcrumbs/gluten free option
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 190°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 180°C)

Harry uses wholesome ingredients to create simple but sensational dishes.

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