Salmon Fishcakes with Spinach and Strawberry Salad
Fora fantastic immune supporting supper try this omega-3 and vitamin-D-richfishcake supper. The vitamin-C-rich strawberry and rocket salad adds adelicious sweetness and protects against damaging oxidative stress.
Ingredients
Fishcakes
- 300 g potatoes - Cut into chunks
- 400 g fresh or tinned salmon
- 4 g olive oil - (or 1 tsp)
- 100 ml milk
- 20 g spring onions - Finely sliced
- 1 pinch salt and black pepper - For seasoning
- 40 ml lemon juice - (or juice of 1 lemon)
- 9 g fresh chives - (or ½ a bunch)
Crumbcoating
- 4 g chopped parsley - a handful
- 50 g of your favourite wholegrain bread made into breadcrumbs - (or 2 small slices)
- 30 g cornflour - (1 heaped tbs)
- 2 eggs - beaten
- 4 g rapeseed oil - (or 1tsp) for frying fishcakes
Salad
- 160 g rocket
- 200 g baby spinach
- 160 g strawberries halved
- 24 g pumpkin seeds - (or 2 tbs)
Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- 1 tsp honey
- 1 tsp lemon juice
- black pepper
Instructions
- Boil the potatoes for about 15 minutes until just soft. Drain and let them steam dry.
- If using tinned fish, drain well.
- Heat the oil in a pan, then add the milk and spring onions and cook for 3 minutes. Season well, add in the lemon juice and chives.
- Add the milk mixture to the potatoes. Mash well.
- Lastly, stir in the fish.
- To coat the cakes: Add the parsley to the breadcrumbs. Place flour, egg and breadcrumbs onto separate shallow dishes.
- Shape fish into cakes on the corn-floured surface, then dip them in the beaten egg before pressing gently into the breadcrumb mixture.
- Chill for at least 30 minutes before cooking.
- Fry each fishcake for 5 minutes on each side or until they turn a crisp golden colour.
- Create the salad by combining the rocket, spinach, strawberries, pumpkins seeds and olive oil dressing. Season with black pepper.
- Serve the warm fishcakes with the salad.
