Red pesto salmon fishcakes
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Easy - March 2006
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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.
Nutrition: per serving
- Calories
- 252kcals
- Fat
- 15.4g (2.9g saturated)
- Protein
- 14.5g
- Carbohydrates
- 14.8g (1.6g sugars)
- Salt
- 0.6g
Per fishcake
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delicious. tips
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.
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