Low Fat Fishcakesby Jenny Davies |
| Preperation time: 30mins Cooking time: 30-45 mins Serves: 3 |
| Recipe Ingredients |
| Fresh Salmon fillet Milk Red skinned potatoes Onion Olive Oil based margarine Cayenne Pepper Fresh Parsley Breadcrumbs or Porridge Oats Cheddar Cheese |
| Recipe Method |
| Peel and boil potatoes. While potatoes are cooking, lightly poach salmon in milk/water mixture. Reserve milk. When potatoes are cooked, drain then add a teaspoon of margarine, a shake of Cayenne pepper to taste and mash using some of the reserved milk from the fish to create a fluffy (not creamy) mash. Flake salmon into a large bowl. Finely dice the onion and sweat down with a spot of margarine until transparent. Add finely chopped parsley and cook for a minute until wilted, then add to the flaked fish. Gradually mix mash in with the fish and onion mixture using a fork to keep it fluffy. Shape spoonfuls of fish/mash mixture into patties. Roll in breadcrumbs or oats to which an ounce or so of cheddar cheese has been grated or whizzed (so as to make very fine pieces the same size as the breadcrumbs). Place onto baking tray and bake in medium to hot oven for 20 minutes or so, then turn, then bake for another 10-20 minutes depending on size. Serve with tartare sauce if you’re feeling devilish - and a yummy salad. To dress them up a bit, add prawns, sweetcorn or anything else you like! |
| More recipes: |
| Low-fat fish
pie Provencal fish apple and carrot soup Pasta Vongole Barley and vegetable soup |
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