Sweet Chilli Salmon Fishcakes

• servings: 4 servings
• active time: 8 minutes
• total time: 15 minutes

Ingredients

500 g salmon

3 tbsp sweet chilli sauce

1/2 juice lemon

40 g oats (I use gluten free)

1 handful coriander (optional)

Directions

Firstly, remove the skin from the salmon and cut into chunks

In a food processor, add the salmon, sweet chilli sauce, oats, lemon juice, coriander and pulse for a few seconds (don't over blend)

Create patty-like shapes with the mixture

To cook you can choose a variety of ways, you can either: a. fry on a low temperature in a non-stick pan for 3 minutes each side b. bake at 200C/390F for 12 minutesc. air-fry for 8 minutes at 200C/390F