I have to admit I am quite proud of how these turned out. They are my first attempt at creating a fish cake and I am delighted with how they turned out. They are perfect for a light meal or with a side dish as a main course. I would eat 2 as a meal with some salad or vegetables.
In the photos I have served them with cauliflower mash (lightly spiced and a little unsalted butter) and steamed asparagus. They are also perfect for lunch; I added spinach and beetroot and made a filling, healthy delicious lunch! This is one you can play around with spices to suit your taste. This suggested blend gives a light spice and flavor which I think compliments the fish and sweet potato and is not overpowering. With a nice yogurt mint dip it’s so yummy!
Ingredients – Makes 6 fishcakes (2per person for a main meal)
500 grams tinned pink salmon ( 3 x 213 gram tins drained with centre bones removed )
400 grams sweet potato
Bunch of spring onion
1/3 cup almond flour
½ tsp garlic powder
1 tsp cumin
½ tsp turmeric
½ tsp coriander
½ tsp chili powder
½ tsp salt
For Yogurt dip:
100 grams Total Fat Free Greek
1 tablespoon olive oil
Fresh mint small bunch
1 clove garlic
BLEND THIS ALL TOGETHER – dip done!
Boil and mash your sweet potato let it cool slightly
Line a large baking tray with baking parchment and put to one side
Combine all your ingredients in a mixing bowl and really mix it up well making sure it’s all evenly mixed
Put the mixture in the fridge for 15 mins to allow it to settle
Pre heat your oven to 200
Once the mix has set using a 1/3 cup measure if you have it or you can guess. Measure you mixture into 6 cakes. Pat and
mould them to shape and flatten lightly.
Bake for 20 mins then take them out flip them carefully and bake for an additional 15.
Allow them a couple of minutes to cool then serve!
Leftovers can be kept in the fridge for a perfect lunch!
MACROS PER CAKE
Protein: 21 grams
Carbs: 13.6 grams