A Tasty Store-Cupboard Standby:
Low-Calorie Salmon & Herb Fish-Cakes Recipe
I love store-cupboard and leftover recipes, but, I often forget to write them down and many a “thrown together” tasty meal idea has been lost, as it is almost impossible to replicate them again. This was one such recipe, but this time I remembered to jot down how I made these tasty little fish-cakes, and as well as being a delicious lunch-time meal, they are also low in calories, which is a “win-win” situation for me! By using a little flour to coat them, as opposed to bread crumbs, and by omitting the usual mayonnaise (or egg), these rather rustic, chunky fish-cakes came in at only 285 calories per portion – that’s two fat fish-cakes each. The cucumber ribbon salad that accompanied them is not “0″ calories, as my photo says below, but, it is almost not worth adding the calories, as a 50g portion of cucumber is only 5 calories, and as we only had about half of that each, I can be forgiven for not adding the calories into the meal…….but, you add them if you wish!
The whole concept of all my “diet” recipes, and I DO hate that expression “diet food”, is to make them tasty, filling and NOT the usual diet food. So, you WILL see burger, risotto and kebab recipes amongst my 5:2 diet recipes, as well as stuff on toast, curries and breakfast treats such as pancakes. These fish-cakes would be perfect when served as a family meal, with chips or seasonal vegetables, and although they are low calories, they certainly don’t lack in flavour and taste. They are easy to whip up, and if you make this recipe and it’s only for one person, than the other portion can be frozen, before they are cooked, for another day.
Although I have suggested making these fish-cakes with tinned salmon, they would also be excellent if made with fresh salmon too. One tip I want to share, is to be very patient when you cook them. They need to be cooked over a low heat and be turned regularly, so they heat right through and become a lovely golden brown and crispy on the outside. One aspect of cooking low-fat, is to add as much flavour as you can into a recipe, and I have achieved that by adding capers, fresh herbs and some Tabasco in these fish-cakes. Obviously, do adapt the recipe to taste, omitting the Tabasco sauce and/or capers if you like.
I hope this “Fish on Friday” recipe has inspired some of my readers to make these, whether you be on a diet or not, these are hearty, rustic cakes of fishy loveliness. I bet they will make a brilliant fish-cake sarnie (sandwich) too, either in pitta bread or between thick slices of home-made bread (on a non diet day of course!) with a smidgen of tartare sauce or even KETCHUP! That’s all for today, look out for more recipes over the weekend – I have some baking recipes to share, some “Sous Vide” fish recipes, as well as some seasonal vegetable recipes. Have a great weekend, and see you soon, Karen
As these fish-cakes have fresh herbs in them, I am entering them into my own Herbs challenge, formerly called Herbs on Saturday, and now sporting a new badge and name – Cooking with Herbs. If you have cooked with herbs , why don’t you join in here:
I’m also adding this recipe to the lovely Melissa’s Foodie Friday Blog Hop!