195kcal
2g
6g
2g
2g
13g
17g
175mg
- 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
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.
18% of RDI
24% of RDI
6% of RDI
63% of RDI
63% of RDI
24% of RDI
46% of RDI
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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