Homemade salmon fishcakes are a
easy, heart-healthy starter or snack that packed full of flavor, served
along with tomato sauce, tossed green salad and crusty bread. These
bite-sized fishcakes are much punchier and lighter than their
breadcrumb-coated relations, without cutting out the good taste
factor. Fishcakes are bound together by the mashed potatoes without
adding too much bulk. A tasty light meal that chocked full of vitamins,
minerals, folate, dietary fiber and protein, salmon fish cakes is a
perfect weight loss and healthy diet.
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Ingredients :
Serves 4
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225g / 8oz potatoes, peeled
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450g /1lb salmon fillet, skinned
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125g / 4oz carrot, trimmed and peeled
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2 tbsp grated lemon rind
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2-3 tbsp freshly chopped coriander
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1 medium egg yolk
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salt and freshly ground black pepper
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2 tbsp plain white flour
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few fine sprays of oil
To serve :
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prepared tomato sauce
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tossed green salad
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crusty bread
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Method :
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Cube the potatoes and cook in lightly
salted boiling water for 15 minutes. Drain and mash the potatoes. Place
in a mixing bowl and reserve.
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Place the salmon in a food processor and
blend to form a chunky puree. Add the puree to the potatoes and mix
together.
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Coarsely grate the carrot and add to the
fish with the lemon rind and the coriander.
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Add the egg yolk, season to taste with
salt and pepper, then gently mix the ingredients together. With damp
hands form the mixture into four large fish cakes.
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Coat in the flour and place on a plate.
Cover loosely and chill for at least 30 minutes.
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When ready to cook, spray a griddle pan
with a few fine sprays of oil and heat the pan. When hot odd the fish
cakes and cook on both sides for 3-4 minutes or until the fish is
cooked. Add an extra spray of oil if needed during the cooking.
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When the fish cakes are cooked, serve
immediately with the tomato sauce, green salad and crusty bread.
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