These easy salmon fish cakes fish cakes are really delicious! They are baked, rather than fried, to keep the fat and calories low.
Serves 4 / Preparation time: 20 minutes / Cooking time: 30 minutes
– 6 tablespoons Two Chicks liquid egg white
– 1 x 418g or 2 x 213g cans red salmon, drained
– 15g (1/2oz) butter
– 4 spring onions, finely chopped
– 600g (1lb 4oz) cold mashed potato
– 1 tablespoon chopped fresh parsley or coriander
– salt and freshly ground black pepper
– 4 tablespoons plain flour
– 1 x 135g tub lemon and cracked black pepper breadcrumbs
– salad leaves, to serve
1. Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Grease a non-stick baking sheet with a little vegetable oil.
2. Put 2 tablespoons of Two Chicks liquid egg white into a mixing bowl and whisk lightly until frothy.
3. Discard the skin and bones from the salmon, if wished. Flake with a fork and tip into the bowl.
4. Melt the butter in a frying pan and gently fry the spring onions for 2-3 minutes. Add to the mixing bowl with the potato and parsley or coriander. Season with salt and pepper and mix together. Form into 8 fish cakes.
5. Put the remaining Two Chicks liquid egg white into a shallow bowl and whisk lightly until frothy. Sprinkle the flour onto a large plate. Put the breadcrumbs onto a separate plate.
6. Lightly coat the fish cakes with flour, dip into the egg white, and then coat with breadcrumbs. Arrange on the baking sheet. Bake for 25-30 minutes until crisp and golden. Serve with salad leaves.
Add 1 tablespoon of red Thai curry paste to the fish cake mixture if you enjoy spicy food. Alternatively, serve the fish cakes with sweet chilli sauce to zap them up.
Try adding a couple of tablespoons of drained capers and 1 tablespoon of chopped gherkins to the fishcake mixture. Alternatively, mix them with 2 tablespoons of low fat Greek yogurt and 2 tablespoons of reduced fat mayonnaise, then serve as an accompaniment to the fish cakes.
This is a great recipe for using up leftover mashed potato.
Don’t forget! Two Chicks liquid egg white is perfect for coating foods before baking or frying them.
66g carbohydrate of which 4g sugars
17g fat of which 4.5g saturates
785mg sodium equivalent to 1.9g salt