Tip a large can of drained salmon into a bowl
Add an egg &
two tbsps of flour,
good salt & lots of ground black pepper
Snip in a handful of herbs- like NZ celery, coriander, apple mint etc
We use either blue pea flour, organic chickpea flour or an organic corn flour.
The organic flours produce such a different quality in the fish cakes.
Stir it all together- mixes up very easily.
And that's it!!
Stand for half an hour or pop in to the fridge to use later.
Shape in to cakes & roll in sesame seeds.
Fry in a shallow frypan (we love our old enamel Ranzware) in butter, olive oil or coconut oil.
See- so simple & very delicious.
Makes about 6 cakes.
Catherine
