These tasty fish cakes can be made in minutes.
A lot of fish cake recipes that I’ve read use cooked potato as an ingredient. This recipe uses chickpeas instead, meaning there is no preparation required apart from opening a can. That makes these perfect for a quick lunch or as an appetiser for unexpected guests.
I used a can of pink salmon in this recipe. In the past I didn’t like canned salmon because it includes skin and bones. However, I’ve discovered that if you empty the drained contents of the can into a bowl you can easily pick out the majority of the skin and the bigger bones. You won’t notice the small bones in the finished cakes as they get blitzed in the food processor, but you still get the benefit of their calcium. If you don’t like the idea of any tiny bones being present, or you want to reduce the cost of making these, you can substitute a can of tuna instead of the salmon.
This recipe will make 20 snack-sized salmon cakes but you could make larger patties instead and eat these as fish burgers. Serve either version with sweet chilli sauce for dipping and a green salad on the side.
Ingredients – serves 2-4:
400g/14 oz can pink salmon, drained
- 400g/14 oz can chickpeas, drained and rinsed
- 2 spring (green/salad) onions, roughly chopped
- 1 long red chilli, roughly chopped
- small handful fresh coriander leaves
- 2 teaspoons lime juice (from a bottle is fine)
- sweet chilli sauce, optional, to serve
- Empty the drained can of salmon into a medium bowl and remove any large pieces of skin and visible bones.
- Put the chickpeas, spring onions and chilli into your food processor and blitz until combined into a coarse paste.
- Add the salmon, coriander and lime juice to the food processor and blitz until combined with the chickpea mixture.
- Carefully remove the blade from the food processor bowl, then use your clean hands to form a little bit of the mixture into a ball, about the size of a golf ball. Flatten the ball into a disc shape and then place on a plate. Repeat with the rest of the fish mixture. You should get about 20 small fish cakes.
- Put a non-stick frying pan over a medium-high heat on the stovetop. Add about 6 or 7 of the fish cakes, (depending on the size of your pan), and cook for a couple of minutes on each side or until golden brown. Remove from the pan and place on a clean plate, then repeat to cook the remaining fish cakes.
- Serve with sweet chilli sauce, if you like, for dipping.