Salmon Fishcakes
Blood Sugar: LowServings: 5Preparation Time: 10minMeal Category: Snack
Micronutrients:Vitamin AVitamin CIronFolateMagnesiumCalciumOmega 3
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
- 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.
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
18% of RDI
Magnesium
24% of RDI
Vitamin C
32% of RDI
Omega 3
63% of RDI
Vitamin A
63% of RDI
Calcium
12% of RDI
Folate
29% 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.
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