This quick and easy fishcake recipe is potato-free and uses tinned salmon. Serve with green beans for a healthy dinner.
Preheat the oven to 200C/400F/Gas 6.
Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined.
Divide the mixture into two and roll into balls.
Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated.
Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil.
Bake for 10-15 minutes or until golden-brown.
