In the pursuit to eat a varied and healthy diet I have come up with my take on salmon fish cakes. These are very easy to make, healthy and sneakily hide some veggie additions. It just so happens in wanting to make my son a wholesome meal I have come up with a dish that is as delicious for kids as it is for adults looking for a healthy lunch or dinner. It has the added benefit of being gluten free and the fish cakes freeze well ready to defrost and use on another day. You can substitute the salmon for halloumi to make the fish cakes vegetarian or some chickpeas to make vegan.
Salmon Fish Cakes - makes 10 chunky cakes
- 1kg new potatoes - boiled then mashed (no need to peel!)
- 230g salmon fillets - grilled
- 1 carrott - peeled and grated
- 1 red onion - finely diced
- 2 handfuls of fresh leaf spinach - wilted
- zest from 1 lemon
- pepper to taste - (you can add salt but for children I would avoid)
- 1-2 tbsp olive oil
- Boil then mash the new potatoes, no need to peel and lumps are all good.
- Grill the salmon, allow to cool then flake into the potatoes.
- Add the grated carrot, finely diced onions and lemon zest into the mix.
- Wilt the spinach in a saucepan with a little water, drain then squeeze out any excess water.
- Mix all of the above together and season to taste.
- Then get involved and form the mixture into chunky cakes and place to one side or in the fridge to cool and set slightly. You'll note there is no egg or any other binding agent. I made 10 cakes and not one fell apart.
- Heat the olive oil in a frying pan and add the fish cakes two to three at a time, allow each side to colour and try not to move the cakes around too much. Remove from the pan and onto some kitchen roll to get rid of any excess oil.
There you have it an easy to make, delicious, healthy and filling dish. Serve with a salad or some fine green beans. This is a firm favourite in the Clonc household. Please give it a try and let me know how you get on. Enjoy!