Fish Cakes
Ingredients
830 g tinned salmon drained, bones and skin removed and mashed (500g should be left)
2 spring onion finely chopped
1 tsp lemon zest
1 tablespoon Fresh parsley chopped
½ tsp Worcestershire sauce
1 tsp Dijon mustard
2 Egg
1 tablespoon Drizzle extra virgin olive oil
Salad
½ bunch watercress trimmed, washed and dried
1 Lebanese cucumber peeled, halved, deseeded and cut into 1cm slices
1 red grapefruit segmented (reserve excess juice)
½ red onion thinly sliced- 1 tsp Drizzle extra virgin olive oil
Salt and pepper to taste to season
Instructions
- Combine all ingredients except the oil, and form into 12 patties. Refrigerate
- for 1 hour.
- Heat the oil in a frying pan and cook patties until golden on each side.
- To prepare the salad combine all ingredients in a bowl, including any reserved grapefruit juice. Season with cracked black pepper.
- Serve fish cakes with salad. You could also serve with Notatoes.
Notes
The salad is just an idea – choose any fresh salad that you prefer. You can also choose a pre-made salad bag from the supermarket
Nutrition
Calories: 300kcal
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