Salmon Fish Cakes Recipe

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Salmon Fish Cakes Recipe

(Low Fat Recipe)

Ingredients:  Serves 4

11 oz (300 g) potatoes, peeled

12 ox (340 g) salmon steaks

2 level tablespoons low-fat natural yogurt

1 beaten egg, size 2

1 medium carrot, peeled and finely grated

1 large onion, peeled and finely chopped

1/2 level teaspoon paprika

1 teaspoon lemon juice

2 oz (60 g) fine wholemeal breadcrumbs

1 1/2 tablespoons corn oil

lemon wedges and chervil sprigs to garnish

 

Method:

Put the potatoes in boiling water and cook for 8-10 minutes, until tender.  Meanwhile, line the grill pan with foil, lay the salmon steaks on the rack and grill for 2-3 minutes on each side, until opaque all through.  Skin and bone the steaks and flake the flesh.  Mash the potatoes without milk or fat.  Turn them into a bowl and mix in the salmon, yogurt, egg, carrot, onion, paprika and lemon juice.  Divide the mixture into eight and shape each piece into a flat cake.  Spread the crumbs on a plate and lay two or three cakes at a time on it.  Use a spoon and palette knife to press crumbs gently onto the top and sides of the cakes.  To make the salmon cakes easier to shape and coat, prepare the mixture early and put it in the refrigerator for an hour to chill.  Heat the oil in a large nonstick frying pan and fry the fish cakes in it over a moderate heat for 3 minutes on each side, until golden brown.  Serve the salmon fish cakes garnished with the lemon wedges and chervil.  A mixed leafy salad makes a fittingly crisp accompaniment.  Instead of making the cakes with salmon, you can use 7 oz (200 g) of tinned tuna, drained of oil.

 

Note:  Soft pink salmon inside a crust of crisp golden crumbs makes fish cakes that are the focus of a filling meal.  Although substantial, the cakes are surprisingly light and go well with salads.

 

Nutrient Value Per Serving:

360 g calories

17 g total fat (3 g saturated fat)

29 g carbohydrates

3 g fiber

240 mg sodium

 

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