Homemade fish cakes
These grilled fishcakes are much lower in fat and calories than fried versions
- 35 minutes
- Serves 2
- 0.5 of 5 a day
- Kcal359
- Fat4.7
- Salt0.6g
- Sugar1.7g
Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 150g mashed potato
- 100g sweetcorn (canned or frozen)
- 2 teaspoons parsley, fresh or dried
- 1 teaspoon thyme, fresh or dried
- 1 x 120g tinned fish, eg tuna or salmon in spring water, or salmon, rinsed and drained
- 1 egg, beaten
- 100g wholemeal breadcrumbs
Method
- Mix all the ingredients except the egg and breadcrumbs in a bowl.
- Divide the mixture into 8 portions and shape into cakes.
- Chill in the fridge for 20 minutes.
- Dip the cakes in the egg and coat in breadcrumbs.
- Place on a baking tray and cook under the grill until golden brown.
- Serve on two plates with a side salad or colourful vegetables.
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