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Lunch | Fish

Coley and salmon fish cakes

The nutrients in these great fishcakes will contribute to the normal functioning of your heart, brain and blood pressure

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Coley and salmon fish cakes recipe
Serves:
6
Preparation:
40 Mins
Cooking:
40 Mins
High FODMAP:
Yes
Allergens:
Fish, Eggs, Soya, Sulphur dioxide, Gluten
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What are the health benefits of Coley and salmon fish cakes?

The nutrients in these great fishcakes will contribute to the normal functioning of your heart, brain and blood pressure

 

Ingredients

Method

Ingredients

5g chives nutritional information
5g chives
500g coley fillets nutritional information
500g coley fillets
5g dill nutritional information
5g dill
500g  salmon fillets nutritional information
500g salmon fillets
150g/3 eggs, beaten nutritional information
150g/3 eggs, beaten
1g/zest and juice 1 lemon nutritional information
1g/zest and juice 1 lemon
60g/4 tbsp tartar sauce, plus extra to serve if you like nutritional information
60g/4 tbsp tartar sauce, plus extra to serve if you like
30ml/2 tbsp olive oil nutritional information
30ml/2 tbsp olive oil
5g parsley nutritional information
5g parsley
1 kg potatoes, peeled and chopped nutritional information
1 kg potatoes, peeled and chopped
Salt and pepper taste nutritional information
Salt and pepper taste
15g spring onions, chopped nutritional information
15g spring onions, chopped
250g breadcrumbs nutritional information
250g breadcrumbs
100g plain flour nutritional information
100g plain flour
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Bring a saucepan of water to the boil and add the potatoes. Turn down to a simmer and cook for 10-12 mins until tender. 
2) Drain and mash then set aside. 
3) Meanwhile, cook the fish. Heat a shallow pan of water to a simmer. Add the lemon juice and the fish. Poach for 5 mins or until fish is just cooked through.
4) Remove from the water,and remove any skin. Flake into large chunks. 
5) Add the lemon zest, herbs, spring onions, tartar sauce, and fish to the mashed potato.Combine all the ingredients. 
6) Divide into 12 and shape into cakes. Refrigerate for 30 minutes. 
7) Put the eggs, flour and breadcrumbs on three separate plates. 
8) Dip each of the fish cakes in the flour, then in the egg and finally the breadcrumbs, making sure they are well coated. 
9) Repeat with the remaining fish cakes. 
9) To cook, heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 mins each side until golden. 

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