Looking for a delicious but lean midweek meal? Why not make these reduced-carb salmon and prawn fishcakes from Joe Wicks' 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. 

Serves 1
Great to make ahead


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 mint and coriander, chopped, plus extra leaves to serve
2 tsp rose harissa paste
juice of 1/2 orange
1 clove garlic, crushed
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.