Salmon, Spinach & Couscous Fishcakes
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Microplane
- Fine-mesh sieve
- Mixing bowl
- Fork
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
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
- lemon wedges, salad or veg
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