These crispy, golden fish cakes pack a punch with peri peri spice, salmon, and roasted pumpkin. Plus, they’re gluten-free and served with a zesty cucumber and dill salad.
Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife. Leave the quiche to cool slightly ...
These tinned salmon fishcakes are perfect for a family ... Keep the fried fishcakes warm in a low oven while you fry the rest. Serve with lemon wedges and salad or seasonal vegetables.