Salmon Fishcakes
Blood Sugar: 9Servings: 5Preparation Time: 10minMeal Category: Snack
Micronutrients:Omega 3Vitamin ACalcium
Macronutrients per 100g
Energy
195kcal
Sugar
2g
Fat
8g
Fiber
2g
Sat fat
2g
Protein
13g
Carbs
17g
Sodium
175mg
Ingredients
125g / 4oz peeled and cut into 2.5cm cubes White potatoes, 100g / 3.5oz peeled and cut into 2.5cm cubes Sweet potatoes, 225g / 8oz bones and skin removed Cooked salmon, 1 tbsp chopped Chives, 1 crushed or grated Garlic clove, 1 Egg, 45g / 1.5oz plain Flour, 1 small finely grated Lime zest, 70g / 2.5oz Breadcrumbs, 1 tsp Sunflower oil
Preparation
1. Microwave 125g / 4oz peeled and cubed white potatoes and 100g / 3.5oz peeled and cubed sweet potatoes with a splash of water for 5 minutes until tender. Drain and mash. 2. Mix mashed potatoes with 225g / 8oz cooked salmon, 1 tbsp chopped chives, 1 crushed garlic clove, 1 egg, 45g / 1.5oz plain flour, and finely grated zest of 1 small lime. 3. Form mixture into balls, roll in 70g / 2.5oz breadcrumbs, and flatten into patties. 4. Heat 1 tsp sunflower oil in a non-stick frying pan over medium-high heat. Cook patties for 2 minutes on each side until golden brown.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
25% of RDI
Vitamin C
6% of RDI
Omega 3
71% of RDI
Vitamin A
17% of RDI
Calcium
93% of RDI
Folate
46% of RDI
Good to know
These fishcakes can be refrigerated for 1 day or frozen for up to 2 months. Defrost thoroughly before reheating in an oven at 200°C (400°F) for 10-15 minutes until piping hot.
How to Prepare
1. Microwave 125g / 4oz peeled and cubed white potatoes and 100g / 3.5oz peeled and cubed sweet potatoes with a splash of water for 5 minutes until tender. Drain and mash. 2. Mix mashed potatoes with 225g / 8oz cooked salmon, 1 tbsp chopped chives, 1 crushed garlic clove, 1 egg, 45g / 1.5oz plain flour, and finely grated zest of 1 small lime. 3. Form mixture into balls, roll in 70g / 2.5oz breadcrumbs, and flatten into patties. 4. Heat 1 tsp sunflower oil in a non-stick frying pan over medium-high heat. Cook patties for 2 minutes on each side until golden brown.
Good to Know
These fishcakes can be refrigerated for 1 day or frozen for up to 2 months. Defrost thoroughly before reheating in an oven at 200°C (400°F) for 10-15 minutes until piping hot.
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