Pete’s kitchen

Make star-shaped salmon cakes and serve on skewers for sticks of yum!

Wild salmon muffins

fish cakes for lunch or a snack at work and school are one of the healthiest options around. For these muffins you use pre-cooked wild salmon, but you can opt for any cooked seafood you like, or replace it with any type of mince to make a yummy patty. Served with salad and mayo, the muffins also make a great light dinner.

WILD SALMON MUFFINS

Preparation time 20 mins Cooking time 25 mins Makes 12

Coconut oil or good-quality animal fat, to grease, plus extra 1 Tbsp

½ red onion, finely

chopped

½ red capsicum, deseeded

and finely chopped 5 free-range eggs,

lightly beaten 415g can or jar wild pink

or red salmon, drained 1 Tbsp coconut flour

2 Tbsp finely chopped curly

or flat-leaf parsley leaves 1 handful baby spinach leaves, chopped (you can also use silverbeet, kale or radicchio if you like) 2 tsp dijon mustard

½ tsp sea salt Freshly ground black

pepper, to season Wooden skewers (optional)

TO SERVE

½ iceberg lettuce, cut

into wedges

2 celery stalks, cut

into 6cm batons

1 lemon, cut into slices 150g mayonnaise (add a little smoked paprika for a bit of spice, if you like)

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease 12 star-shaped silicone moulds or a 12-hole standard muffin tin with oil or fat.

STEP 2 Heat extra coconut oil or fat in a frying pan over medium heat. Add onion and capsicum and fry for 5 minutes, or until softened and starting to colour slightly. Remove from heat and allow to cool.

STEP 3 In a bowl, combine eggs, salmon, flour, parsley, spinach, mustard, sea salt, and onion and capsicum mixture, then mix well with your hands or a wooden spoon. Season with pepper.

STEP 4 Spoon mixture evenly into prepared moulds or tin. Bake for 20 minutes, or until muffins are firm and cooked through. Cool muffins in moulds or tin for 2 minutes before turning out onto a wire rack to cool completely.

STEP 5 Serve them (on wooden skewers, if desired) with lettuce, celery, lemon and mayonnaise on the side.