1tin wild pink salmon (small tin approx. 213g) - drained
70gbutternut squash - cubed
50gcourgette - sliced
Small knob fresh ginger - roughly chopped
1spring onion - roughly chopped
1clovegarlic - sliced
1medium free range egg
1tspcoconut oil - or butter if you can tolerate it
1tspgrass fed gelatin - I use Great Lakes - orange tub - optional
Instructions
Place the butternut squash, courgette, ginger, onion, garlic, egg and oil (or butter) into a handheld chopper and blend until smooth
Add the drained tin of salmon to the mixture along with the 1tsp gelatin if you are using it (it helps to hold the mixture together until cooked...along with giving you extra protein and nutrients) and stir well to combine. Don't whizz the salmon in or you will end up with a mush!
Heat a frying pan over a medium heat, then add a tablespoonful of the mixture. Repeat, spacing the mixture apart in the pan. You should make about 6 fishcakes
Cook for approx. 5 minutes on each side until firm and golden