Salmon Fishcakes with Cabbage Slaw and Chia Seeds


Salmon Fishcakes with Cabbage Slaw and Chia Seeds

I love fish cakes, they are so simple to make and taste so good. I have used salmon in this example, but you can use a different fish to mix this dish up. I like using fatty fish like salmon as it provides such a great dose of omega 3s to the body, giving you boundless energy and glowing, spotless skin .

I’ve ditched the breadcrumbs which you would normally find in fishcakes and have kept my cakes nice and clean, spicing them with some mustard, capers and lemon.

To accompany this fishy burger, I have created a wonderful creamy slaw that goes so well with it. Give the cabbage a good massage with the yoghurt to get the flavours deep inside. The chia seeds add an extra dose of omega 3 goodness and some crunch to the texture.

This dish is a great under 30-minute- meal, that’s filling and easy to make.

Serves 2 Ready in 35 minutes Good For ,


  1. In your food processor place the salmon chunks, haddock chunks, chopped chives, 1 tsp of mustard, pinch of salt, grind of pepper, chopped spring onion, lemon zest and capers, blend until combined.
  2. Roll this mixture into 4 burgers and pop them in the freezer for 5 minutes while you make the cabbage salad.
  3. To make the salad, finely cut the cabbage into slithers. Squeeze the lemon juice, 1 tsp of mustard, a pinch of salt and the yoghurt onto the cabbage and massage it in with your hands.
  4. Grab the burgers out of the freezer (make sure they are only left in there for 5 mins) and heat up your coconut oil in a pan to a medium heat, cook for 6 minutes alternating sides every minute.
  5. Serve with the cabbage and sprinkle the chia seeds over the dish.
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