Homemade fish cakes are a cheap and easy meal providing a healthy balance of protein, carbs and good fats. If you fancy your fishcakes with a kick, swap out the lemon or lime, the chive for coriander and add some fresh chillies!
- Prep: 10 minutes
- Cook: 40 minutes
- Serves: 2 (4 cakes)
- Calories (per grilled salmon fishcakes): 478 kcals
- Fat: 21 g
- Carbohydrate: 45 g
- Protein: 30 g
INGREDIENTS
2 Medium sized potatoes (-300g), 200 g tinned or fresh fish, 1 lemon, 2 spring onions, chopped Cracked black pepper, breadcrumbs (50 g cream crackers) – optional, 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh chives, serve with salad, stir-fry veg or a spicy salsa
PREPARATION
- If using fresh fish, season with black pepper and lemon juice and grill for 8-10 min until cooked through. If using tinned fish, drain and set aside
- Pre-heat oven to 200 degrees
- Wash potatoes & boil for 15-20 min (until soft), leave to cool before mashing
- Prepare the breadcrumbs: place the crackers into a sandwich bag and wrap in layers of kitchen paper. Using a rolling pin, roll over the crackers (rather than bashing!) to make small crumbs. Empty to crumbs onto a plate.
- Add the fish to the mashed potatoes
- Add the juice and rind of one lemon, black pepper, spring onions and chopped chives
- Get your hands wet, then roll 4 small balls of the mixture and flatten them into patties
- Dampen the outside of the fishcakes with a little water and push them down onto the plate of breadcrumbs — repeat on both sides
- Add a few sprays of oil to the baking tray and Place the fishcake on top. Turn over so that both sides have a little oil on them.
- Bake for —10 min on each side, until lightly browned.
