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
- 400g potatoes boiled and mashed
- small tin of pink salmon, drained and flaked (remove any bones)
- 4 tbsp fresh parsley, finely chopped
- 100g fresh wholemeal breadcrumbs
- 50g Cheddar cheese, grated
- 1 egg, beaten
- 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 of parsley, 25g of the fresh breadcrumbs and black pepper.
- In a separate bowl, combine the rest of the breadcrumbs, parsley and grated cheese.
- Shape 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 20 minutes until they’re golden brown.
- Serve with a salad made with your favourite veg.
- Don’t add butter, oil or milk 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 Reference Intake (RI))||Adult RI|
Reference Intakes (RIs) are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.