Everything in Moderation!
As part of a new “Everything In Moderation” series of recipes, let me introduce you to the mighty fish cake, and to be exact, a new recipe for Salmon Fishcakes with Oatcake Crumb. “Dry January” is a distant memory for some and we’ve all (probably) over indulged on Pancake Day and Valentine’s Day, however, I am still trying to watch what I eat after a pretty spectacular “blow-out” over the festive period! It’s inevitable that along with the snow on the ground, the howling winds and driving rain we all seem to be experiencing lately, that “good hearty food” is being set on the family table every evening – it’s that desire for “rib-sticking” casseroles and stews, along with steamed puddings and “bangers & mash” that feeds our tummies and our souls during these lean winter months, and it’s totally understandable.
One of my favourite meals is fish cakes and chips, or fish fingers and chips, it’s a fabulous family supper dish that everyone seems to love. But, commercial fish cakes are loaded with fat, as they are often deep-fried before they are frozen and are also packed with wheat, additives and e-colours – NOT nice; so, for a comforting mid-week family supper and in collaboration with Nairn’s Oatcakes, I have created a new fish cake recipe that has NO flour or breadcrumbs in it, is packed with fresh herbs as well as nutritious tinned salmon and has a nutty oatcake crumb. The fish cakes are fried in a LITTLE vegetable oil, are not deep-fried and are served with mushy peas (or fresh garden peas) and salad. There’s NO need to serve them with any extra carbs (as in chips, mashed potato or bread & butter), as they already contain potatoes in them, and are very filling.
Today’s recipe has an impeccable heritage, and is based on a Wartime recipe where “everything in moderation” was a necessity and not a luxury, it doesn’t use flour, and can be made gluten-free if you use Nairn’s Gluten Freen Oatcakes; it uses tinned salmon for convenience, but you could use cooked fresh salmon too – just poach salmon fillets in a little water before adding them to the potato and herb mixture. I’ve “modernised” it for today’s tastes, as the original recipe used dried eggs and margarine, and I must say that the day I made these fish cakes they swam off the table in double-quick time! I used Nairn’s Fine Milled Oatcakes in my recipe, but their Rough Oatcakes would also work very well as the oatcake crumb. You can make a batch of these fish cakes ahead of time and pop them in the freezer for a hassle-free mid-week family tea, which is what I did when I made them a second time.
The health benefits of oats has been widely publicised recently, and what I love about this recipe is just how convenient it is to make, with tinned salmon (rich in Omega 3 oils) and oatcakes, which make a FABULOUS nutty crumb. Oatcakes contain a few simple ingredients, mainly oats, and there are NO artificial nasties in them, and no added sugar. Oatcakes are high in fibre and low in GI, so they make you feel fuller for longer, as well as keeping hunger at bay. They are easy to use, just pop open a box which contains individual sealed packets for freshness, and unlike bread, they don’t go stale after a few days….so, as I mentioned before, a GREAT store-cupboard ingredient to have. If you are an oatcake fan, as I am, you can see all my other Oatcake recipes that I developed for Nairn’s here:
Great for breakfasts everyday
Perfect with ALL roast dinners
Just in time for Valentine’s Day!
I hope you enjoy my latest recipe, and do keep popping back as I develop new oatcake recipes for special occasion and every day eating! Karen
(This is RECIPE FOUR with my ongoing partnership with Nairn’s Oatcakes)
*Commissioned work with Nairns*