Here’s a super simple lunchtime treat that’s fluffy and delicious in a guilt-free kind of way.

This recipe is easy to whip up in no time at all and is a great way to make use of a few simple ingredients you might have on hand.

It’s also perfect for when you’re rushing through your day and need a quick burst of fuel to get you through the weekday lunch hour.

Flavours and pairings

These light and delicious salmon parcels are perfect with its crisp breadcrumb coating for an added layer of texture. Best served with a little rocket salad and a sweet Thai chilli jam.

Ingredients

• 260g tinned salmon in water (2x 130g tins)
• 1 large Russet potato (or 2 local potatoes), diced and boiled in water until soft
• 2 tablespoons fresh coriander leaves (or parsley if preferred), finely sliced
• 2 tablespoons spring onions, finely sliced
• Half a large red chilli, finely sliced
• 2 teaspoons freshly squeezed lime (or lemon if preferred)
• 1 egg, beaten
• 1 cup panko bread crumbs
• Salt to taste

Method

• Mesh the salmon in a large bowl until a fine and flaky texture is achieved.
• Add the cooked potatoes and mash together.
• Then add coriander, spring onions and chilli. Mix everything well to allow all the flavours to come together.
• Add salt to taste.
• Split the fishcake mix into four even portions. Roll into large balls with your hands, then gently flatten into four even patties (allowing for about 1cm thickness).
• Dip each fishcake in the beaten egg, then coat generously with panko breadcrumbs. Dust off any excess before frying.
• Heat one to two tablespoons of oil in a frying pan on a medium-high flame.
• Cook the salmon patties for two minutes on each side or until golden and lightly crisp. Serve warm, with a sweet chilli jam and salad.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.