Salmon, bean and pea fishcake bites

These perfect picnic bites are ideal for sharing when eating outdoors

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60 minutes
Makes 20
<0.5 of 5 a day

Nutrition: Per serving

Kcal70
Fat2.5g
Salt0.1g
Sugar0.6g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

This recipe is low in sugar and salt and is baked in the oven – rather than frying – to keep the saturated fat levels down too. An ideal recipe for picnics.

Ingredients

2 x salmon fillets (about 260g in total), fresh or frozen
1 lemon, juice and zest
Freshly ground black pepper, to taste
2 x 400g can butter beans, drained
100g petits pois, frozen, rinsed under cool water
1 egg, lightly beaten
50g breadcrumbs, ideally wholemeal (to make your own, dry 2–3 slices of wholemeal bread in the oven while the salmon cooks, and then blitz)
2 heaped teaspoons capers
2 tablespoons fat-free, plain Greek yoghurt

Method

Preheat the oven to 190°C/Fan 170°C.
Wrap the salmon in a loose foil parcel with a splash of water. Place in the oven and bake for 15−25 minutes, depending on how you prefer your salmon cooked. Leave to cool.
Transfer the salmon to a large bowl and shred, discarding any skin and bones. Add the lemon zest, half the lemon juice and black pepper, and stir through.
Place the butter beans and petits pois into a food processor and pulse to break down a little. Then, adding a little at a time, mix it with the salmon.
When all of the beans and salmon are combined, add the egg and mix thoroughly. Refrigerate until needed.
Preheat the oven to 220°C/Fan 200°C.
Divide the mixture into 20 – about 40g each – and roll into balls. Roll each ball in the breadcrumbs and place onto a lined tray.
Place the fishcakes in the oven for about 20 minutes, turning halfway through.
Spoon the capers into a small bowl and mash with the back of a spoon. Add the yoghurt and remaining lemon juice, and mix thoroughly.
Remove the fishcakes from the oven and serve with the yoghurt dip.

Instead of salmon, try using canned tuna in spring water with sweetcorn instead of peas. Remember, if using canned sweetcorn, choose a no-added-salt version