| Fish Cakes |
| Rate this recipe! |
Add to Favourites | Add to Shopping List This recipe is in your Shopping List Add to Shopping List | This recipe has been added to your Meal Plan Add to Meal Plan | Print Recipe Print Recipe |
| Servings | Prep Time |
| 4 serves | 15 minutes |
| Cook Time |
| 30 minutes |
|
|
|
Ingredients
Servings: serves Units:
500 grams salmon canned 150 grams potato cubed (you can use almond meal instead of potato) 1 large eggs free range 1 small brown onion finely diced 2 cloves garlic crushed or sliced 1 tsp rock salt to taste 1/2 tsp black pepper butter for cooking
Dill Sauce
125 grams sour cream or Greek yoghurt 1 tsp horseradish cream or seeded mustard 1 tsp fresh dill 1/2 tsp lemon zest
Instructions
- Boil a small pot of water and steam the potato until soft.
- Take the potatoes off the heat and mash into small chunks
- In a separate bowl mix together the salmon egg, onion, garlic, salt and pepper (to taste).
- Add the mashed potato (or almond meal) and if the consistency is too wet, add a small amount of non-grain flour until desired consistency is reached
- Roll small handfuls of the mixture into small patties
- Turn on a fry pan to medium heat
- Put some butter, lard or coconut oil in the pan (enough so the fishcakes won’t stick)
- When the oil is hot, place the patties into the frypan and flatten a little
- Cook both sides until golden
- Serve with dill sauce and a veggie bake, seasonal vegetables or a salad
For the dill sauce
- Whisk all ingredients together. Serve with fish cakes.
Nutrition Information
Nutrition Facts
Fish Cakes
Amount Per Serving
Calories 308 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 123mg 41%
Sodium 682mg 28%
Potassium 788mg 23%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 31g 62%
Vitamin A 10%
Vitamin C 20%
Calcium 11%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Share this Recipe