Oriental Fishcakes

·      1 lg tin salmon

·      1 lg tin mackeral “middle cut”

·      2 eggs - beaten

·      1 Tbspn psyllium husk

·      Chopped coriander

·      Chopped chives

·      Chilli flakes

·      Grated ginger

·      Juice and zest of 1 lime / lemon

·      1 Tbspn soya sauce

·      1 Tbspn sesame oil

·      coconut flour / grated parmesan cheese

·      Coconut oil for frying

 Method:

Combine the ingredients, except the coconut flour and coconut oil.

Shape into fishcakes and cover with coconut flour.

These keep well in the freezer.

Fry in coconut oil until golden.