Lunch | Fish

Coley and salmon fish cakes

The nutrients in these great fishcakes will contribute to the normal functioning of your heart, brain and blood pressure

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Serves:

Preparation:

40 Mins

Cooking:

40 Mins

High FODMAP:

Yes

Allergens:

Fish, Eggs, Soya, Sulphur dioxide, Gluten

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What are the health benefits of Coley and salmon fish cakes?

The nutrients in these great fishcakes will contribute to the normal functioning of your heart, brain and blood pressure

Ingredients

Method

Ingredients

5g chives

500g coley fillets

5g dill

500g salmon fillets

150g/3 eggs, beaten

1g/zest and juice 1 lemon

60g/4 tbsp tartar sauce, plus extra to serve if you like

30ml/2 tbsp olive oil

5g parsley

1 kg potatoes, peeled and chopped

Salt and pepper taste

15g spring onions, chopped

250g breadcrumbs

100g plain flour

More about these ingredients

Method

1) Bring a saucepan of water to the boil and add the potatoes. Turn down to a simmer and cook for 10-12 mins until tender.

2) Drain and mash then set aside.

3) Meanwhile, cook the fish. Heat a shallow pan of water to a simmer. Add the lemon juice and the fish. Poach for 5 mins or until fish is just cooked through.

4) Remove from the water,and remove any skin. Flake into large chunks.

5) Add the lemon zest, herbs, spring onions, tartar sauce, and fish to the mashed potato.Combine all the ingredients.

6) Divide into 12 and shape into cakes. Refrigerate for 30 minutes.

7) Put the eggs, flour and breadcrumbs on three separate plates.

8) Dip each of the fish cakes in the flour, then in the egg and finally the breadcrumbs, making sure they are well coated.

9) Repeat with the remaining fish cakes.

9) To cook, heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 mins each side until golden.

Coley and salmon fish cakes

What are the health benefits of Coley and salmon fish cakes?

Ingredients

Method

Ingredients

Method

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