Fishcakes are a great, easy way to turn fresh, tinned or leftover fish into a hearty meal. There are lots of ways you can keep them on the healthy side, too.
- Use any fresh fish you like, ideally from a sustainable source. Cod, haddock or salmon work well.
- Try tinned salmon for a quick and fuss-free option. It contains plenty of omega-3 and counts towards your two recommended portions of oily fish per week. Using a fork, mash the salmon well, including the small bones for extra calcium, then mix with your other fillings.
- For extra texture and flavour, add peas, onion and garlic to your filling – this will also up your fruit and veg intake.
- Try adding some Tabasco sauce, chopped parsley or capers for extra taste.
- Use a little beaten egg for binding and shape your patties for cooking.
- Coat them with a little wholemeal flour and, on a medium heat and with a non-stick frying pan, use some low-calorie oil spray or a small amount of olive, sunflower or rapseed oil to cook your fishcakes through.
- Use a sweet potato for your spud. Boil or mash it – no need to add milk and butter – and allow to cool before adding to the fish.
- Fishcakes are great paired with plenty of fresh salad or seasonal vegetables.