Salmon fishcakes with sweet chilli sauce
Enjoy hot or cold!
800g potatoes
320g salmon
A handful of fresh flatleaf parsley, finely
chopped
1 tsp garlic powder 40g plain flour
2 eggs, beaten
80g dried golden breadcrumbs Low-calorie cooking oil spray Salt and pepper
TO SERVE:
1 lemon, sliced into wedges
a bag of mixed salad leaf
Sweet chilli sauce (I use zero calorie)
1 Peel and chop the potatoes into chunks. Place in a pan of salted water and boil for 20–25 minutes until soft. Once cooked, drain well, season with salt and pepper and mash until there are no lumps. Put the potato in a large mixing bowl.
2 Meanwhile, put the salmon in a microwaveable bowl and cover. Microwave for 3–4 minutes until just cooked. Alternatively, you can poach the salmon or bake it in the oven until just cooked. Once cooked, flake the fish into large pieces and add to the bowl with the potatoes. Add the parsley and garlic powder and mix really thoroughly. Taste and adjust the seasoning, adding more if you think it needs it. Allow the mixture to cool, then cover the bowl and place it in the fridge, giving it 2 hours to chill.
3 To assemble your fishcakes, divide the chilled mixture into eight equal portions. Tip the flour onto a work surface, turn the portions onto it and shape them into eight patties.
4 Put the beaten eggs in a shallow bowl and the breadcrumbs in another bowl.
5 One by one, turn the patties over in the egg, then in the breadcrumbs to coat them all over.
6 Spray a hot pan with cooking spray, and fry over medium heat for 2–3 minutes per side until crisp and golden.
7 Divide the fish cakes between four meal prep containers.
Serve with lemon wedges, salad and sweet chilli sauce on the side for a fiery dip.