Simple salmon and lime fishcakes

2 minutes preparation, 10-15 minutes cooking.

Ingredients

• 1 lime

• Spray olive or rapeseed oil

• 400g can pink salmon, drained

• 1 egg, beaten

• 3 slices wholemeal bread, made into breadcrumbs or 600g cooked potatoes

Method

1.  Grate the zest from the lime then squeeze the juice. Place the zest, juice, salmon, egg and breadcrumbs (or potatoes) in a bowl. Add salt and pepper to taste then mix well to combine. Shape into 12 fishcakes.

2.  Spray a large non-stick frying pan with spray (or brush with a little oil). Cook over a moderate then gentle heat until heated through, about 10-15 minutes, and with a crisp outer crumb.

3.  Serve hot with a little extra light mayonnaise and asparagus.

TIP:  Crumb the bread in a food processor or use frozen bread and a grater.

Recipe adapted from Bariatriccookery.com