FAbulous Fish Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
350g salmon fillets4 medium baking potatoeslemon zest1 x eggsalt and pepperolive oilFor salad:1 x round lettuce1 half cucumber2 x tomatoes1 x red onionlemon juiceolive oildijon mustardsalt and pepper
1. Place the salmon fillets in a metal colander over a pan of simmering water. Cover and steam for 5 minutes.
2. Peel the 4 potatoes, cut each into about 8 pieces and boil until soft. Mash and leave to cool. Remove any skin from the salmon, flake and mix with the potatoes, one lightly whisked egg, lemon zest and some salt and pepper. Roll the mixture into 8 fish cakes.
3. Drizzle olive oil on both sides of the fish cakes and cook on a baking tray in a preheated oven for 15 minutes at 200c, fan 180c, gas mark 6 or until crispy on the outside and heated through.
4. To prepare the salad, quater the heart of the letture and set aside. Chop all the remaining washed salad ingredients, including the outer lettuce leaves, on a large board. Make a well in the middle and squeeze in the jiuce of the lemon. Add a dash of olive oil, a spoonful of dijon mustard and salt and papper, then mix through the salad. Serve the fish cakes with the salad and quartered lettuce hearts.
Number of Servings: 4
Recipe submitted by SparkPeople user LVALENTINE2.
2. Peel the 4 potatoes, cut each into about 8 pieces and boil until soft. Mash and leave to cool. Remove any skin from the salmon, flake and mix with the potatoes, one lightly whisked egg, lemon zest and some salt and pepper. Roll the mixture into 8 fish cakes.
3. Drizzle olive oil on both sides of the fish cakes and cook on a baking tray in a preheated oven for 15 minutes at 200c, fan 180c, gas mark 6 or until crispy on the outside and heated through.
4. To prepare the salad, quater the heart of the letture and set aside. Chop all the remaining washed salad ingredients, including the outer lettuce leaves, on a large board. Make a well in the middle and squeeze in the jiuce of the lemon. Add a dash of olive oil, a spoonful of dijon mustard and salt and papper, then mix through the salad. Serve the fish cakes with the salad and quartered lettuce hearts.
Number of Servings: 4
Recipe submitted by SparkPeople user LVALENTINE2.
Nutritional Info Amount Per Serving
- Calories: 291.8
- Total Fat: 5.1 g
- Cholesterol: 105.4 mg
- Sodium: 96.9 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.3 g
- Protein: 26.8 g
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