Salmon Fishcakes
Ingredients
7 ounces salmon 5 ounces potatoes ( Boil and mash )
1 tablespoon chives
to taste salt & pepper
to taste lemon juice
1 teaspoon olive oil
2 ounces green leaf lettuce
1 egg ( beaten )
4 ounces bread crumbs, plain
Directions
Bake salmon in the oven at 180 °C for 15 minutes. Mix the salmon, mashed potato, chives and a pinch of salt and pepper in a bowl. Shape into 6 equal size balls then flatten with your hand. Bread your fishcakes – first place the fishcake into the flour, then dip into the egg (both sides) then into the breadcrumbs. Repeat with all of your fishcakes and set aside in fridge for 30 minutes to firm up. Broiler fish cakes on both sides for about 1 minute in a little vegetable oil, then bake in the oven at 200 degrees C for 10-15minutes. Serve your fishcakes with the Lettuce leaves drizzled with olive oil and a squeeze of lemon juice
Serve 10
Cooking time 45 minutes
Nutrients per Serving
Calories 152Total Fat 2.97 gSaturated Fat 0.84gMonosaturated Fat 1.24gPolysaturated Fat 0.88gTotal Carbohydrate 17.8 gFiber 1.4 gSugar 1.4 gProtein 11 gCholesterol 49.93 mgCalcium 46 mgIron 1.41 mgPotassium 274 mgSodium 178 mgZinc 0.6 mgThiamin 0.23 mgRiboflavin 0.16 mgNiacin 4.16 mgFolic Acid 15.5 UgVitamin B6 0.31 mgVitamin C 5.1 mgVitamin B12 1.52 UgVitamin A 222 IUVitamin E 0.28 mgVitamin D 3.5 UgVitamin K 1.9 UgPoints 3*The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary.
