Salmon cakes
(at time of publication)
Instructions
Step 1 Preheat oven to 190°C. Line a baking tray with foil. Boil potatoes until tender. Drain. Mash potatoes in a large bowl with spread and half the milk.
Step 2 Discard any salmon skin and bones. Add onion, salmon, parsley, lemon juice and rind to potato. Mix well. Cover and chill for at least 30 minutes.
Step 3 With lightly floured hands, shape mixture into 8 cakes. In a small bowl, beat egg and remaining milk together. Dip each cake in egg mixture, then dip in breadcrumbs, ensuring an even coating.
Step 4 Place fish cakes on prepared tray and spray with oil. Bake for 25 minutes. Halfway through cooking, turn over and spray with a bit more oil. Bake until golden. Serve with a mixed salad.
HFG Tip
To freeze salmon cakes, at the end of Step 3 make sure fish cakes are completely cold, then wrap each one in plastic wrap. Place in a sealable freezer bag or airtight container. Freeze for up to 3 months.
About this Recipe
Add your comment
- Log in or register to post comments
- Create a new MyHFG account
- Already a MyHFG member? Log in!
- 1kg potatoes, peeled, diced
- 2 tablespoons reduced-fat spread
- 1/2 cup trim milk
- 2 x 210g cans red salmon, drained
- 1 small onion, finely chopped
- 2 tablespoons chopped fresh parsley
- 1 lemon, juice and 1 teaspoon grated rind
- 3 tablespoons flour
- 1 egg
- 3/4 cup wholemeal breadcrumbs
- olive oil spray
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified
