Salmon & Chorizo Fish Cakes

This might seem like a weird combo but it’s not, it’s freaking delicious. I mean chorizo is going to make anything taste pretty tops. This is a super economical & freaking tasty dinner, lunch or snack. This made about 20 fish cakes and they freeze really well too so are perfect as a grab-and-go option when you are time poor. Tasty, easy, cheap & fast, there’s not much more I can do for you. You’re welcome.

Fish Cakes-
6 eggs
70g coconut flour (or almond meal)
Big handful of coriander, finely chopped
Big handful of dill, finely chopped
850g wild caught tinned salmon
Salt & pepper to taste
1 chorizo sausage, finely diced

Tartare Sauce-
6 tbs full fat coconut cream (it works best if this has been in the fridge so it is thick & creamy)
Juice 1/2 lemon
Good pinch salt & pepper
2 tbs chopped dill
1 tbs chopped capers
1 tbs chopped gherkin

Preheat oven to 170C.
For the tartare- mix everything well in a bowl then pop back into the fridge until you need it.

In a big bowl add all the ingredients and mix well, get in there with your hands is best. Shape into patties and pop into a baking paper lined tray. Chuck it in the oven (not literally, that would make a massive mess, stink for days & leave you with no dinner) and bake for about 20-30 mins or until outside is nice & crispy & they have cooked through. Make sure you check them at 20mins & go from there. I drizzled ours with my homemade tartare sauce.

2 thoughts on “Salmon & Chorizo Fish Cakes

  1. you rock is what i think!
    X

  2. Why thank you lovely lady!

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