Smoked Salmon Fish Cakes Recipe
By the wlr team
Show of your cooking skills by making these smoked salmon fish cakes from scratch! Serve up with some steamed veg or a crisp green salad with low fat dressing, if you’ve got the calories spare! A lovely low calorie meal for one, of the whole family!
- Recipe makes: 4 2 fishcakes
- Prep time:
- Cook time: 15 mins
- Calories: 330
per 2 fishcakes
- 600g peeled potatoes
- 100g low fat natural yoghurt
- 200g smoked salmon
- 50g medium cheddar cheese
- 28g fresh parsley
- 20g fresh chives
- 1 medium egg
- 50g breadcrumbs
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Preheat oven to 180°C / Gas Mark 4 / 350°F
- Cook the potatoes until tender and then drain and mash with the yoghurt. Leave to cool slightly while you prepare the rest of the ingredients.
- Chop the smoked salmon into pieces approx 1cm square. Grate the cheddar cheese. Finely chop the parsley and chives. Lightly beat the egg in a shallow bowl.
- Put the warm mashed potato into a mixing bowl. Add the salmon, cheese, parsley and chives and mix well. Add salt and pepper to taste.
- Sprinkle the breadcrumbs onto a chopping board or large plate.
- Divide the fish and potato mixture into eight, and shape into round cakes on a clean board or plate. Dip into the egg to coat all over, put on the board with the breadcrumbs and coat all over.
- Bake in the oven for 15 minutes, turning once in the middle of the cooking time.
Serve with a salad or vegetables.
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