Make Joe Wicks's Moroccan salmon fishcakes

Make these delicious reduced-carb salmon and prawn fishcakes from Joe Wicks's new book, The Fat Loss Plan.

02/01/2018
1 minutes to read

Looking for a delicious but lean midweek meal? Why not make these reduced-carb salmon and prawn fishcakes from Joe Wicks's new book, The Fat Loss Plan which is out now. Served with a super-tasty seed and nut salad, this recipe is packed with healthy fats to fuel your body.

  • Total time

    6-8 minutes

  • Prep time

    5-10 minutes

  • Amount

    1

  • Ingredients
    • For the fishcakes:
    • 1 x 120g skinless salmon fillet roughly chopped
    • 100g raw peeled tiger prawns roughly chopped
    • 1 tbsp rose harissa spice paste
    • 1 tbsp mint finely chopped
    • 2 tbsp coriander finely chopped
    • zest of 1/2 lime
    • salt and pepper
    • For the salad:
    • 1 carrot coarsely grated
    • 1/4 cucumber peeled into thin shreds with a vegetable peeler
    • 1/2 small red onion finely chopped
    • 1 tbsp each of chopped mint and coriander plus extra leaves to serve
    • 2 tsp rose harissa paste
    • juice of 1/2 orange
    • 1 clove crushed garlic
    • Optional - 1 tbsp each of toasted pumpkin and sunflower seeds
    • Optional - 1 tbsp toasted pine nuts

-Preheat the grill to medium-high.

-Place the salmon, prawns, harissa, mint, coriander and lime zest in a food processor.

-Season and pulse until well combined, but still a little chunky.

-Divide the mixture into three portions and form each one into a patty, about 1.5cm thick.

-Place on a grill rack and cook under the grill for about 6-8 minutes, turning halfway through, or until cooked and lightly golden.

-Meanwhile, make the salad by chucking the carrot, cucumber, red onion and chopped herbs into a bowl. Whisk together the harissa with the orange juice and garlic and pour over the vegetables. Season well and toss to combine.

-Pile on a plate with the seeds (if using) and pine nuts and serve with the fish cakes.