Servings: 4 · Prep Time: 38 mins · Cooking Time: 20 mins
Total Time: 58 mins

Quick | Salads & Starters

These low carb salmon fishcakes are packed with low carb veggies, salty capers, and a hint of zesty lemon. The fishcakes are lightly breaded with ground almonds before being oven baked until crisp and golden. Perfect served with a side salad or a portion of buttered green beans. The recipe calls for half a cup of broccoli rice. Simply trim the tips of broccoli florets so you have small grain-sized pieces.


  • tinned salmon (200g skinless and boneless)
  • lemon zest (1 tsp)
  • spring onion (1 large roughly chopped)
  • mayonnaise (1 tbsp)
  • mustard (1 tsp)
  • baby spinach (1 packed cup)
  • garlic (1 clove)
  • egg (1 small)
  • almonds (3/4 ground)
  • capers (1/2 tbsp)
  • broccoli rice (1/2 cup)
  • olive oil (1/2 tbsp)
  • sea salt and freshly ground black pepper to taste (pinch)


Add the salmon, lemon zest, capers, spring onion, mayonnaise, 1/4 cup of ground almonds, spinach, broccoli rice, mustard, garlic and egg to a food processor. Season to taste and blend to a coarse paste.\n\nDivide the mixture into four even patties. Arrange the patties across a plate and cover with cling film. Refrigerate for 30 minutes to firm up.\n\nPreheat the oven to 200 degrees Celsius, 180 for fan assisted. Lightly grease a shallow oven tray with the olive oil.\n\nTip the remaining ground almonds across a clean work surface. Place each patty in the ground almonds and press down gently, turn and repeat on the other sides and around the edges so that they are lightly dusted all over. Don't worry if the patties are a little delicate - they will firm up completely during cooking.\n\nArrange the fishcakes across the oven tray and bake for 18-20 minutes, turning halfway through. The patties should be completely cooked through and golden brown all over.\n