Nutrition Facts
Spicy salmon fishcakes
Amount Per Serving
Calories 542
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 84mg28%
Sodium 861mg37%
Potassium 1031mg29%
Carbohydrates 67g22%
Fiber 6g25%
Sugar 4g4%
Protein 22g44%
Vitamin A 806IU16%
Vitamin C 19mg23%
Calcium 233mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Spicy salmon fishcakes
Healthy and tasty salmon fishcakes
Servings: 4
Calories: 542kcal
Equipment
- Large frying pan
- Large mixing bowl
- 3 shallow bowls
Ingredients
- 4 spring onions finely chopped
- 1 garlic clove crushed
- Cooking oil for frying
- 500 g cooked potato mashed
- 1 tbsp chilli flakes
- 210 g tinned salmon drained
- Zest of half a lemon
- Salt and pepper to season
For the coating:
- 2 tbsp plain flour
- 1 egg beaten
- 2 tbsp cold water
- 100 g breadcrumbs
- Cooking oil for frying
Method
- Gently fry your spring onions and garlic in oil/butter for two minutes over a medium heat. Remove from the heat and place in a large bowl, leaving to cool slightly.
- Once cool, add the rest of the fishcake ingredients. Mix well using your hands, then shape into patties.
- Next, set up your ‘fishcake prep line’: three bowls, one with flour, the next with egg and cold water and the third with breadcrumbs.
- Coat the fishcake in plain flour, then dip in the egg. Finally, coat in breadcrumbs. Repeat with the other fishcakes, then chill in the fridge until you’re ready to cook.
- Heat the oil in a large frying pan and shallow-fry the fishcakes for four to five minutes per side, until golden brown. Drain on kitchen paper, then serve with simple mint or carrot salad.
Nutrition
Calories: 542kcal | Carbohydrates: 67g | Protein: 22g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 861mg | Potassium: 1031mg | Fiber: 6g | Sugar: 4g | Vitamin A: 806IU | Vitamin C: 19mg | Calcium: 233mg | Iron: 3mg