Recipe: Salmon and Coley Fish Cakes
Fish Cakes are multi-taskers, ideal for lunch or dinner. This little recipe substitutes potatoes with panko breadcrumbs to give them a crunch and giving you a lower calorie option. Better news? Fish cakes can be frozen up to three months or leave chilled for 1 – 2 days.
- 1kg potatoes, peeled and chopped
- 1kg Salmon and Coley Fillets
- 1 Lemon, zest and juice
- Dill, Chives, Parsley and Spring Onions, chopped
- 4 tbsp Tartar Sauce
- 3 Eggs, beaten
- 100g Plain Flour
- 250g Breadcrumbs
- 2 tbsp Olive Oil
- Bring potatoes to the boil then turn down to a simmer and cook for 10-12 minutes until tender. Drain and steam dry for a few mins, then mash and set aside to cool a little.
- Cook the fish. Cover in cold water and the lemon juice, bring to a simmer and poach for 5 minutes (this depends on fish thickness) until just cooked through. Remove from the water, get rid of the skin and flake into large chunks.
- Put the lemon zest, herbs, spring onions, tartar sauce and some seasoning into a large bowl with the fish and the potatoes. Combine all the ingredients, then divide into 12 and shape into cakes.
- Put the eggs, flour and breadcrumbs on three plates. Dip each of the fish cakes in flour, pat off any excess, then dip in the egg. Finally, coat in the breadcrumbs and transfer to a clean plate or baking tray lined with parchment paper. Repeat with the remaining fish cakes.
- Brush the fish cakes with the oil and grill for 4-5 minutes each side until golden and hot through at a medium heat. Serve with extra tartar sauce and salad or green veg.
Total kcal per serving is 330 kcal