Fish Cakes with Winter Slaw
Dinner
This is a super healthy fish cake recipe, with some seasonal winter slaw.
Ingredients
Fish cake:
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300g mixture of firm fish such as haddock or salmon, skinned, deboned and roughly chopped
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1 free range egg, beaten
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1/2 lime, juice and zest
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1 crushed garlic clove
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2 tsp tamari soy sauce
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3 tbsp chopped coriander
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3 tbsp breadcrumbs
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Oil for frying - coconut, rapeseed, avocado, olive
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4 good quality burger buns
Slaw:
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2 Carrots, grated
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200-300 celeriac, grated (quality should be equal to your carrots) or shredded white cabbage
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2 1/2 tbsp plain yogurt or good quality mayonnaise
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Dash of cider vinegar or juice of 1/2 small lemon
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1 large teaspoon dijon mustard
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Salt and pepper to season
Method
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Put the chopped fish in a food processor and whizz to a paste
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Add the fish to a large bowl along with the rest of the burger ingredients and mix well
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Form the mixture into four patties
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Pop them onto a plate and transfer them to the freezer for 10 minutes to firm up
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Mix together the wet ingredients for the slaw, taste and season as necessary
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Pour enough of the dressing over the grated vegetable so they are evenly coated, mix well
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Heat a large pan with the oil to a medium-high heat and fry the patties for two to four minutes on each side until golden on the outside and cooked through
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Toast the buns (if needed), then pop on a burger, a little slaw and serve
Tip:
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Serve with some good quality home made chips, regular or sweet potato. Or if you have some time, homemade are always the best!
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Omit the slaw and just add some salad and lemony mayonnaise. Take a good quality mayonnaise and squeeze a little fresh lemon juice in, season. You can also use plain, greek yogurt instead of mayonnaise
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Add some seeds to the burgers such as sesame
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Add some seeds to the slaw, chose your favourites!
Time
Serves
35 mins
For this meal you'll need 25 minutes prep time followed by 10 minutes cooking time.
4
This recipe will give you four lovely portions.