Have Your Cake And Eat It

Get your­self into the re­cov­ery po­si­tion with these de­li­cious fish­cakes

Runner's World (UK) - - IN THIS ISSUE -

Easy-to-make sal­mon fish­cakes

These fish­cakes are a great source of carbs, protein and anti-in­flam­ma­tory omega-3s, which makes them the per­fect re­cov­ery food after a hard run. They con­tain sweet pota­toes, which have more beta-carotene and vi­ta­min E than or­di­nary spuds. Save time by bak­ing the pota­toes in ad­vance.

Serves 4 (makes 8 fish­cakes)

sweet pota­toes sal­mon fil­lets, skinned but­ter milk fresh pars­ley, chopped Grated zest of 1 lemon Salt and freshly ground black pep­per, to sea­son egg, beaten (ap­prox.) plain flour dried bread­crumbs rape­seed or light olive oil for fry­ing rocket and wa­ter­cress salad

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