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Lime and salmon cakes


  • 1 lime

  • 415g can pink salmon

  • 1 egg

  • 3 slices wholemeal bread, grated into crumbs


  • 1.

    Grate lime zest, then juice the lime.

  • 2.

    Place zest, juice and remaining ingredients in a bowl, season with pepper.

  • 3.

    Mix well before shaping into 12 thick cakes.

  • 4.

    Cook in a greased non-stick pan until heated through.


Hint – fresh bread is easier to grate when frozen.

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