UPGRADEYOU RECIPES

Scandi-Style Salmon Fishcakes

 

 



Serves: 4

INGRESIENTS

-300g skinless Salmon Fillet, diced

-1 medium Egg, beaten

-1 Lemon, zest & juice only

-50g fresh White Breadcrumbs*

-½ tsp Yellow Mustard Seeds

-½ tsp Black Mustard Seeds

-Salt & Pepper to season
 

***Dip & Dressing***
 

-3 tbsp Natural Yogurt

-½ tsp White Vinegar

-1 tsp Caster Sugar

-1 tbsp Dill, chopped

-pinch of Salt

-Pickled Cucumber

-3 tbsp White Vinegar

-2 tsp Caster Sugar

-½ Cucumber, in ribbons

-¼ tsp Salt

*use gluten free if required

METHOD:

1. Put the cucumber into a bowl. Add the vinegar, sugar & salad. Cover & chill in the fridge for 1-2 hours. When ready to serve, drain the excess pickling from the cucumber.

2. Mix together the dressing ingredients & put aside in the fridge.

3. In a large bowl mix the salmon, egg, lemon juice & zest, dill, mustard seeds & breadcrumbs. Season well. Lightly shape into 8 small patties & set aside on a baking sheet lined with greaseproof baking paper.

4. Heat the oven to 200c (180 fan), 400f, gas mark 6. Cook the fishcakes for 3-4 minutes until just cooked through. Serve with the cucumber salad & dressing/dip.

CALORIES AND MACROS PER SERVING:

Calories: 181
Protein: 20g
Carbs: 12.7g
Fat: 5.5g
Fibre. 0.7g

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