Red pesto salmon fishcakes
- April 2006
- Serves 6
- Hands-on time 35 min, cook time 20 min
This easy fishcake recipe makes a fab family dinner. Make in advance, eat some and freeze the rest for when you haven’t got time to cook.
- 15.4g (2.9g saturated)
- 14.8g (1.6g sugars)
To eat straightaway, prepare up to the end of step 2. Chill for 20 minutes. Continue from step 4.
Freeze for up to 2 months, thaw in the fridge for 12 hours, then bring to room temperature before continuing from step 4.
Rate & review
Or, how about...?
Midweek meal recipes
Roasted sesame salmon with ginger and chilli pak choi
A low-carb sesame salmon recipe that is packed full of fresh flavours and healthy ingredients.