Nutritional information per serving

Energy - 490 kcal

Protein - 48g

Carbohydrate - 15g

Fat - 26g


1. Whizz the bread in a hand processor so it's like breadcrumbs.

2. Drain the salmon and remove any bones and loose skin then add to a mixing bowl with the egg, breadcrumbs and herbs. Combine the mixture well with your hands then form into 3 patties.

3. Heat the olive oil in a medium-large frying pan over a medium heat and cook the fishcakes for 3-4 minutes on each side until lightly golden.

Serving suggestions

Low carbohydrate - Serve with salad or fibrous vegetables

High carbohydrate - Serve with potatoes or rice with vegetables.


  • 1 tin pink salmon in brine, drained
  • 1 medium egg
  • 1 slice wholemeal bread
  • Tbsp. olive oil
  • Tsp. dill (fresh or dried)
  • Tsp. parsley (fresh or dried)
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