HEALTHY FISH CAKES
If you like things hot and spiced, try out this high-protein salmon fish cake recipe. It’s low-calorie and has some vegetables on the side.
Course:
Main dish
Cooking Time:
40 Min
Prep Time
30 Min
SErves
4
Allergens:
Low-calorie
For beginners, Intermediate, and professional cooks
Ingredients
- 3 360g salmon fillets
- 2 finely chopped spring onions
- 2 tbsp. rapeseed oil
- 1 finely chopped red chili
- 1 tsp. grated ginger
- 1 lemon juiced
- 600g peeled and cubed floury potatoes
- 4 tbsp. chopped coriander
- 2 tbsp. gram flour
- ½ honey
- 1 halved cucumber; Ribbons
- 4 peeled carrots; Ribbons
- ½ rice wine vinegar
- 1 tbsp. toasted sesame seeds
- Lemon wedges to serve
Instructions
Step 1
Fish and Potatoes
Season the salmon fillets and put them in a colander. In a large pan of water, add the potatoes and leave to simmer for 10 minutes.
Let the fish cook with the steam.
Step 2:
Preparing the fish cakes
Drain and cool the potatoes. Mix chili, ginger, coriander, and spring onion in a large bowl. Now, clean the fish fillets from their skin, flake and fold into the mixture. Divide all the portions into 8 servings and flatten them to make patties. Place it on a plate (lined with baking paper).
Leave it for 10 minutes to settle and cool down. Now dust it with gram flour.
Step 3:
Frying the fish
Fry the fish cakes for 3-4 minutes in a frying pan until golden brown. Flip sides for equal cooking on both sides.
Step 4:
Serving
Meanwhile, in a large bowl, mix honey, sesame seeds, vinegar, and lime juice. You can add cucumbers and carrots as well. Serve the fish cakes hot with the carrots and cucumber or the lemon wedges on the side.
Accompany with:
Best served with whole pasta, or steamed rice
Suited For:
A regular daily routine and a high intensity work out
NOTE: This recipe is gluten-free.
Nutritional Information
Calories
460
Carbs
37.1 g
Protein
25.4 g
Fat
22.3 g
Fiber
7 g
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