Fish Cakes

Serves 4 | 300 calories per serve

INGREDIENTS:

  • 830g canned salmon, drained, bones and skin removed and mashed (500g should be left)
  • 2 spring onions, finely chopped
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 eggs
  • 1 tablespoon olive oil

SALAD:

  • ½ bunch of watercress, trimmed, washed and dried
  • 1 Lebanese cucumber, peeled, halved, deseeded and cut into 1cm slices
  • 1 red grapefruit, segmented (reserve excess juice)
  • ½ red onion, thinly sliced
  • 1 teaspoon olive oil
  • Cracked pepper, to season

    METHOD:

    1. Combine all ingredients except the oil, and form into 12 patties. Refrigerate
      for 1 hour.
    2. Heat the oil in a frying pan and cook patties until golden on each side.
    3. To prepare the salad combine all ingredients in a bowl, including any reserved grapefruit juice. Season with cracked black pepper.
    4. Serve fish cakes with salad. You could also serve with Notatoes.

    Note: if the mixture is too thick, try adding a small amount of salt-reduced stock while blending.

    Click here to download a printable recipe

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