Salmon & Herb Fish Cakes

These tasty little fish-cakes make a delicious lunch-time meal and they are also low in calories. By using a little flour to coat them, as opposed to bread crumbs, and by omitting the usual mayonnaise (or egg), these rather rustic, chunky fish-cakes come in at only 285 calories per portion. Serve with a salad and you have a complete meal that is filling and full of flavour! This video shows you how to make salmon fish cakes and the low calorie recipe is below the video.

 

These fish-cakes are made with tinned salmon, but they would also be excellent if made with fresh salmon too. You can adapt the recipe to taste, omitting the Tabasco sauce and/or capers if you don’t like them. Be patient when you cook the salmon cakes as they need to be cooked over a low heat and be turned regularly, so they heat right through and become a lovely golden brown and crispy on the outside.

Ingredients

  • 213g tin of wild salmon (165g drained)
  • 140g cold mashed potatoes
  • 1 tablespoon of chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon capers, drained and chopped
  • 1 teaspoon Tabasco sauce
  • salt and pepper
  • 1 tablespoon plain flour
  • 2 to 4 sprays of low-fat spray oil

Method

  1. Mash the tinned salmon in a bowl, discarding the skin and bones if you wish.
  2. Add the mashed potato, chopped herbs and capers to the salmon and mix thoroughly.
  3. Add the Tabasco, salt and pepper to taste, mix well again.
  4. Roll the mixture on a lightly floured board into a sausage shape, and then wrap in cling-film and chill for at least 30 minutes in the freezer.
  5. When you are ready to cook the fish-cakes, take the mixture out of the freezer and cut into 4 cakes, or thinner ones if you wish, although thicker ones are best, as you will use less flour and oil.
  6. Dust each fish-cake in a little flour, so they are completely covered.
  7. Spray the low-fat oil into a large non-stick frying pan that is big enough to take all of the fish-cakes on one layer and heat over a medium heat.
  8. Cook the fish-cakes over a low heat turning carefully every few minutes, until they are golden brown and warm right through.
  9. Serve immediately with fresh chopped herbs, a wedge of lemon and a green salad.
  10. Add 26 calories for a tablespoon of light tartare sauce.

Serves 2 – Serving Size 2 Salmon Cakes – Nutrition Per Serving
285 calories per portion of two fish cakes.