Lime & Salmon Cakes


Serves 2

* 1 Lime

* 415g canned pink salmon, drained

* 1 egg

* 3 slices wholemeal bread, finely grated 

Into a large bowl, grate the lime zest, then juice the lime. 

Add remaining ingredients and season with cracked pepper.

Mix well before shaping into 8 thick cakes.

Cook in a non-stick frying pan, 4 minutes each side, or until golden.


DID YOU KNOW: Fresh bread is easier to grate when frozen? However, it's best to make this when you have end slices remaining from a loaf of bread or lots of crusts leftover. 



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