Low-Calorie Salmon & Herb Fishcakes

Serves	2
Prep time	45 minutes
Cook time	10 minutes
Total time	55 minutes
Allergy	Fish
Meal type	Lunch, Main Dish, Snack, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Easter
Region	British
By author	Karen S Burns-Booth

Tasty and hearty home-made fish-cakes which are only 285 calories per portion of two fat fish-cakes, and are made with leftover mashed potato and store-cupboard tinned salmon. Packed with fresh herbs and a dash of Tabasco to add a spicy kick, these are perfect for anyone following a low-calorie diet such as the 5:2 diet (for fast days) and Weight Watchers.

Ingredients

213g tin of wild salmon (165g drained)
140g cold mashed potatoes
1 tablespoon of chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon capers, drained and chopped
1 teaspoon Tabasco sauce
salt and pepper
1 tablespoon plain flour
2 to 4 sprays of low-fat spray oil, such as Fry Light

Note

Tasty and hearty home-made fish-cakes which are only 285 calories per portion of two fat fish-cakes, and are made with leftover mashed potato and store-cupboard tinned salmon. Packed with fresh herbs and a dash of Tabasco to add a spicy kick, these are perfect for anyone following a low-calorie diet such as the 5:2 diet (for fast days) and Weight Watchers.

Directions

Step 1	Mash the tinned salmon in a bowl, discarding the skin and bones if you wish.
Step 2	Add the mashed potato, chopped herbs and capers to the salmon and mix thoroughly. Add the Tabasco, salt and pepper to taste, mix well again.
Step 3	Roll the mixture on a lightly floured board into a sausage shape, and then wrap in cling-film and chill for at least 30 minutes in the freezer.
Step 4	When you are ready to cook the fish-cakes, take the mixture out of the freezer and cut into 4 cakes, or thinner ones if you wish, although thicker ones are best, as you will use less flour and oil. Dust each fish-cake in a little flour, so they are completely covered.
Step 5	Spray the low-fat oil into a large non-stick frying pan that is big enough to take all of the fish-cakes on one layer and heat over a medium heat.
Step 6	Cook the fish-cakes over a low heat turning carefully every few minutes, until they are golden brown and warm right through.
Step 7	Serve immediately with fresh chopped herbs, a wedge of lemon and a salad of cucumber ribbons, or a green salad. (50g cucumber is only 5 calories)
Step 8	Add 26 calories for a tablespoon of light tartare sauce.