Madeleine Shaw's salmon & chia fishcakes

Salmon and chia seeds are nutritious additions to any meal, so our friend Madeleine Shaw has put together this quick and healthy recipe for you to try – perfect for a light mid-week meal, or leftovers for the lunchbox.

20 mins

2

Medium

• 2x Field & Flower salmon fillets (skinned and cut into chunks)
• 1x Field & Flower haddock fillet (skinned and cut into chunks)
• 2tsp Dijon mustard
• 3tbsp chives, chopped
• 1 spring onion, finely chopped
• 1tbsp capers
• 1tbsp coconut oil
• 1 lemon, zested and juiced
• ½ green cabbage, sliced
• 100g natural whole milk yoghurt
• Salt & freshly ground black pepper
• 1tbsp of chia seeds (optional)

1. In a food processor place the salmon chunks, haddock chunks, chopped chives, 1tsp mustard, pinch of salt, grind of fresh black pepper, chopped spring onion, lemon zest and capers and blend until combined.

2. Roll mixture into 4 fishcakes and put them in the freezer for 5 minutes while you make the cabbage salad.

3. To make the salad, slice the cabbage into slithers. Squeeze the lemon juice, 1tsp of mustard, pinch of salt and the yoghurt onto the cabbage and massage it in with your hands.

4. Take the fishcakes out of the freezer (make sure they're only left in for 5 minutes) and heat coconut oil in a pan to a medium heat. Cook for 6 minutes alternating sides every minute.

5. Serve with the cabbage salad and sprinkle chia seeds over the dish.