Super Quick Salmon Fishcakes

I have tried so many fishcake recipes over the years and always been unhappy with the result- too dry, too sloppy, too potato-y etc etc - who would have thought that the quickest and simplest recipe would win! Packed full of omega-3 these little cakes are perfect as a stress-free, transportable lunch. My oldest daughter loves these served in a bun as a fish burger with homemade potato wedges.

Makes 6 small fishcakes (or 18 bitesize) 

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220g salmon fillet, cut into 1-cm dice

4 spring onions, finely chopped

1/2 tsp paprika

10g panko breadcrumbs

2 tsp shop-brought mayonnaise

1/2 lemon, zest only

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Preheat the oven to 200oC. Line a baking tray with baking parchment and set aside.

Place all the ingredients in a food processor and blitz down until everything is combined and there are no large chunks of salmon left. Do not overmix otherwise the fishcakes will be tough.

Divide the mixture into 6 even patties and place directly on the prepared baking sheet. Place in the preheated oven and bake for 12 minutes or until cooked through. Allow to cool before serving. [Note: cook for 8-10 minutes if making bitesize cakes]