Fish cakes are easy to make and great to freeze, too. You can use any fish you like, this recipe uses tinned salmon.
Serves: 4 adults Time: 45 minutes
- small tin of pink salmon, drained and flaked (remove any bones)
- 400g potatoes boiled and mashed
- 100g tomatoes, finely chopped
- 4 tbsp fresh parsley, finely chopped
- 2 tbsp natural yoghurt
- 100g fresh wholemeal breadcrumbs
- 50g cheddar cheese, grated
- 1 egg, beated
- freshly ground black pepper
- Preheat the oven to 200°C or gas mark 6.
- Mix the cold mashed potato in a bowl with the salmon, 2 tbsp pf parsley, 25g of the fresh breadcrumbs and black pepper.
- In a seperate bowl, combine the rest of the breadcrumbs, parsley and grated cheese.
- Shape the the fish mixture into eight round fish cakes, coat with a little beaten egg and then the breadcrumb mixture. Bake on a baking tray in the oven for 15 minutes until they’re golden.
- Melt the spread or margarine and brush all over the fish cakes. Bake for 20 minutes or until golden brown.
- Serve with a salad of your favourite veg.
- Don’t add butter or oil to the mashed potatoes – it can make it too soft and difficult to handle.
- Try using different types of fish – tinned tuna and cooked white fish are also good.
|% of your Guideline
Daily Amount (GDA)
|Energy||130 kcal 546 (kJ)|
Guideline Daily Amounts (GDAs) are guidelines about the approximate amount of particular nutrients and calories required for a healthy diet.