Smoked salmon fishcakes

Smoked salmon fishcakes
fishcake_Rev.jpg

Method

  1. Cook the potatoes in a saucepan of lightly salted boiling water for 10-12 mins until cooked and tender. Drain in a colander and leave to cool.
  2. Mash the potatoes, removing any lumps. Put the mashed potato in a bowl with the smoked salmon, capers, spring onions, chilli, herbs, salt and pepper, lime zest and juice, and the beaten egg and mix well together.
  3. Divide the mixture in half and, using your hands, shape each portion into a fishcake. Dust lightly with flour, then cover and chill in the refrigerator until you are ready to cook the fishcakes.
  4. Combine all the ingredients for the garlic and lime mayonnaise in a small bowl.
  5. Spray a non-stick frying pan lightly with oil and cook the fishcakes over a medium heat for 4-5 mins on each side until they are piping hot and golden brown.
  6. Serve immediately with the garlic and lime mayonnaise, salad leaves and cherry tomatoes tossed in vinaigrette.
  • Recipes from Quick & Easy Low Calorie Cookbook, published by Pavilion. Recipe photography by Clare Winfield.
  • There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

Smoked salmon is an oily fish and high in fat, but it's the healthy omega-3 sort, which is good for your heart!

Ingredients

200g (7oz) potatoes, peeled and diced
50g (1¾oz) smoked salmon trimmings, roughly chopped
1 tbsp chopped capers
2 spring onions finely chopped
1 red chilli, deseeded and finely chopped
A few fresh dill sprigs, finely chopped
A few fresh chives, snipped
Salt and freshly ground black pepper
Grated zest and juice of ½ lime
½ beaten egg
Plain flour, for dusting
Spray oil
For the garlic and lime mayonnaise:
2 tbsp extra-light mayonnaise
1 garlic clove, crushed
Grated zest and juice of ½ lime
To serve:
Salad leaves
100g (3½oz) cherry tomatoes, halved
2 tsp oil-free vinaigrette dressing

Notes

Time: 15 mins
Serves: 2
Nutrition: 200 cals Fat 4.5g (sat fat 1.52g)