| Fish Cakes |
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| Servings | Prep Time |
| 4 serves | 15 minutes |
| Cook Time |
| 30 minutes |
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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.
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