Salmon Fishcakes with Spinach and Strawberry Salad by paula mee

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.
Prep Time 20 mins
Cook Time 45 mins
Cuisine Mediterranean
Servings 3 people

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.
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