Salmon fish cakes with pointed cabbage & chive soured cream
Fish cakes can still feature on your weeknight meal plan if you use canned salmon; an economical but really flavourful choice for a family staple. This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.
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Gluten freeHealthyHigh in omega 31 of your 5 a day
Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
PlusCooling and chilling
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Ingredients
500g Essential Large Potatoes (about 3)
2 x 213g cans Essential Pink Salmon, drained
1 Essential Lemon, scrubbed, zested and cut into wedges
1/2 x 20g pack chives, snipped, optional
3 tbsp Essential Sunflower or Olive Oil, for frying
1 tbsp Essential Butter
1 Essential Pointed Spring Cabbage, shredded, any tough core discarded
2 tsp granulated or caster sugar
1 tsp Essential White Wine Vinegar
1/2 x 150ml pot Essential Soured Cream
Method
Prick the potatoes all over and microwave
on high for about 10 minutes, or until cooked,
turning halfway. When cool enough to handle,
break up the potatoes and mash in a mixing
bowl. Any tougher bits of skin can be chopped.
Tip the salmon and lemon zest plus ½ the
chives into the potato. Season, then squish into
a cohesive mixture. Shape into 8 patties and
transfer to a plate. Chill for 15 minutes to firm.
Heat 1 tbsp oil in a large frying pan and fry
the fish cakes in 2 batches for 4-5 minutes
on each side, until golden and piping hot
throughout. Meanwhile, melt the butter with
1 tbsp oil in another frying pan. Add the
cabbage and sugar, and fry for 8-10 minutes,
until the cabbage is cooked and catching in
places. Finish with the vinegar and seasoning.
Mix the remaining chives into the soured
cream and season. Serve the fish cakes with
the cabbage, a lemon wedge and a dollop
of the chive soured cream.
Cook’s tip
If you don’t have a microwave, chop the potato into even cubes, skin on, and boil or steam until tender. The soured cream can be swapped for mayonnaise or tartare sauce.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,074kJ/ 496kcals
Fat
22g
Saturated Fat
6.2g
Carbohydrates
37g
Sugars
10g
Fibre
9.4g
Protein
32g
Salt
1g
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