I was out at Home Sense this past week and stumbled upon Jamie Oliver’s Food Revolution Cook Book. What I like about Jamie’s recipes is that he loves using whole, organic, nutrient rich ingredients. I rarely buy recipe books but I thought it was a steal for $15. So I swiped it up and here is our first creation from it. These Salmon Fish Cakes are great as a topper to a big tossed salad or served with a side of stir fried veggies 🙂
Salmon Fish Cakes (makes 12 large fishcakes):
2lb potato, peeled and chopped
1000g salmon fillets, skin on, bones removed
3 tbsp egg whites
1/4 cup parsley, fresh and chopped
2 tbsp flour
2 tbsp olive oil
salt and pepper
1) Boil a pot of water and once boiling, add in the potatoes. Cook the salmon above the potatoes in a steamer or colander covered with aluminum foil to keep the heat in, over medium heat for 10-12mins (until the potatoes and fish are cooked).
2) Remove the fish, drain the potatoes and return them to the pan to mash. Mash them with a little salt and pepper and cool completely.
3) Once the mash is cooled, flake the salmon into it with 2 tbsp of flour, then add the egg and whites, parsley, and a good pinch of salt and pepper. Grate the zest of 2 lemons then mix everything until well combined.
4) Form the cakes into 12 balls, flatten slightly then put on a tray in the freezer for an hour to firm up.
5) Put 1 tbsp of olive oil in a large saute pan over medium heat. Once the oil is hot, add 1/2 the fishcakes in and cook 3-4 mins per side or until golden and warmed through (you will likely have to use two pans for this amount of fishcakses). Serve with a nice side garden salad or some green beans for a well balanced dinner!
Macronutrient Breakdown (per fishcake):