Fish Cakes

Fish Cakes

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serves
Course: Main Course
Calories: 308
Ingredients Method Nutrition

Ingredients
  

  • 500 grams salmon canned
  • 150 grams potato cubed (you can use almond meal instead of potato)
  • 1 large eggs free range
  • 1 small brown onion finely diced
  • 2 cloves garlic crushed or sliced
  • 1 tsp rock salt to taste
  • 1/2 tsp black pepper
  • butter for cooking
Dill Sauce
  • 125 grams sour cream or Greek yoghurt
  • 1 tsp horseradish cream or seeded mustard
  • 1 tsp fresh dill
  • 1/2 tsp lemon zest

Method
 

  1. Boil a small pot of water and steam the potato until soft.
  2. Take the potatoes off the heat and mash into small chunks
  3. In a separate bowl mix together the salmon egg, onion, garlic, salt and pepper (to taste).
  4. Add the mashed potato (or almond meal) and if the consistency is too wet, add a small amount of non-grain flour until desired consistency is reached
  5. Roll small handfuls of the mixture into small patties
  6. Turn on a fry pan to medium heat
  7. Put some butter, lard or coconut oil in the pan (enough so the fishcakes won’t stick)
  8. When the oil is hot, place the patties into the frypan and flatten a little
  9. Cook both sides until golden
  10. Serve with dill sauce and a veggie bake, seasonal vegetables or a salad
For the dill sauce
  1. Whisk all ingredients together. Serve with fish cakes.

Nutrition

Calories: 308kcalCarbohydrates: 10gProtein: 31gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 123mgSodium: 682mgPotassium: 788mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 16.5mgCalcium: 110mgIron: 1.3mg

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