Fish Cakes with Winter Slaw

Dinner

This is a super healthy fish cake recipe, with some seasonal winter slaw.

Ingredients

Fish cake:

300g mixture of firm fish such as haddock or salmon, skinned, deboned and roughly chopped
1 free range egg, beaten
1/2 lime, juice and zest
1 crushed garlic clove
2 tsp tamari soy sauce
3 tbsp chopped coriander
3 tbsp breadcrumbs
Oil for frying - coconut, rapeseed, avocado, olive
4 good quality burger buns

Slaw:

2 Carrots, grated
200-300 celeriac, grated (quality should be equal to your carrots) or shredded white cabbage
2 1/2 tbsp plain yogurt or good quality mayonnaise
Dash of cider vinegar or juice of 1/2 small lemon
1 large teaspoon dijon mustard
Salt and pepper to season

Put the chopped fish in a food processor and whizz to a paste
Add the fish to a large bowl along with the rest of the burger ingredients and mix well
Form the mixture into four patties
Pop them onto a plate and transfer them to the freezer for 10 minutes to firm up
Mix together the wet ingredients for the slaw, taste and season as necessary
Pour enough of the dressing over the grated vegetable so they are evenly coated, mix well
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
Toast the buns (if needed), then pop on a burger, a little slaw and serve

Tip:

Serve with some good quality home made chips, regular or sweet potato. Or if you have some time, homemade are always the best!
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
Add some seeds to the burgers such as sesame
Add some seeds to the slaw, chose your favourites!

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.