We’re a family that have always opted for store bought fishcakes. They taste delicious, there’s no fuss and they’re easy to cook. The one problem is, that they’re not always healthy. So I wanted to opt for a healthier option for the kids and us. This way I would be in control of the amount of salmon that goes into each fishcake and how much salt, if any, I’d use. So here’s my recipe for healthy salmon fishcakes, which are incredibly quick and easy to make. But I’m afraid there’ll be a little more mess than the store bought salmon fishcakes.
- 500g Potatoes peeled and chopped
1 Onion chopped
1tbsp Sweet chilli sauce
1tbsp Tomato sauce
75g Grated cheddar cheese
2 Salmon fillets skinned and chopped
Bring a large pan of water to the boil and add the potatoes. Boil the potatoes for twenty minutes until they’re tender then remove from the heat and drain.
Add the potatoes into a bowl and mash. Once the potatoes are mashed, add the remaining ingredients and stir until thoroughly mixed.
Divide the mixture into 8 fishcakes. Heat a little oil in a frying pan and fry each fishcake for 6-8 minutes on each side, until the fish is cooked through.
Once each fishcake is cooked, serve with your choice of side such as tartar sauce, chips or salad and enjoy.