Log in to your account

Not a member yet?

Subscribe now


Salmon and corn fishcakes
3 ratingsRate

Salmon and corn fishcakes

Serves: 4
Time to make: 1 hr , plus chilling


  • A combination of different fish (fresh and canned) can be used for the fishcakes, provided you use 250g.
  • Make it gluten free: Use gluten-free flour and check mustard and tartare sauce are gluten free.

HFG tip

The fishcakes can be made the day before and kept chilled.

Rate and share:

Leave a Reply


Shopping list saved to go to meal plans