Salmon, Spinach & Couscous Fishcakes
These tinned salmon fishcakes are budget-friendly and great for a light lunch or dinner served with your favourite veg or side salad.
Method
Use your hands to squeeze any extra moisture from the spinach and place it in a sieve to drain of any excess moisture.
Prepare the couscous according to the packet instructions and fluff with a fork. Set aside to cool.
Once cooled add the spinach, cayenne, onion, lemon zest, a squeeze of juice and the beaten egg. Season and add a tablespoon of flour to bind the mixture if needed. Mix well. Flake in the salmon and gently fold through keeping nice chunks of salmon.
Flour your hands and shape the mixture into 4-6 patties.
Heat 1-2 tbsp oil in a frying pan over a medium heat and fry the fishcakes for 4-5 minutes on each side until golden (try not to move around too much until they firm up). Serve with a side salad or vegetables and lemon wedges for squeezing.
Ingredients
- 1x packet of Ainsley Harriott Couscous (Tomato & Chilli works well)
- 4 cubes of frozen spinach, defrosted
- pinch of cayenne (optional)
- 2 spring onions, finely sliced
- juice & zest of ½ lemon
- 1 x 170g tin salmon, boneless, drained
- 2 medium eggs, beaten
- 1 tbsp plain flour (if required), plus extra for dusting
- sea salt & freshly ground black pepper
- To serve
- lemon wedges, salad or veg