Simple, casual and creative – this recipe has all the right ingredients for a stress-free dinner.
Ingredients
- 1 cup mashed potato (2 large potatoes)
- 210g can pink salmon, drained, skin and bones discarded
- 210g can tuna in oil, drained
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon Dijon mustard
- Grated zest of 1 lemon, plus wedges to squeeze
- 2 tablespoons finely chopped flat-leaf parsley
- 2 eggs
- 1/2 cup (125ml) milk
- 1 cup (150g) plain flour
- 200g panko breadcrumbs (see note)
- Sunflower oil, to shallow-fry
- 3 cups (360g) frozen peas
- 30g unsalted butter
Method
- Step 1Combine the potato, salmon, tuna, onion, garlic, mustard, lemon zest, parsley and some salt and pepper in a bowl, then mash to combine. Use your hands to form the mixture into 12 small logs about 6cm long. Chill for 20 minutes to firm up.
- Step 2Beat the eggs and milk together in a shallow bowl. Place the flour in a second bowl and season with salt and pepper. Place the breadcrumbs in a separate dish. Dip fishcakes first in the flour, then the egg mixture, and then in breadcrumbs to coat.
- Step 3Heat 3cm of sunflower oil in a pan over medium-high heat. Shallow-fry the fishcakes, in batches, for 3-4 minutes, turning, until crisp and golden.
- Step 4Meanwhile, cook the peas in boiling salted water for 5 minutes until tender. Drain well, then return to the pan with the butter. Season with salt and pepper, then lightly crush with masher.
- Step 5Serve the fishcakes with the crushed peas and lemon halves.
- High fibre
- Low carb
Nutrition
4147 kj
Energy
55g
Fat Total
12g
Saturated Fat
10g
Fibre
41g
Protein
183mg
Cholesterol
823.05mg
Sodium
10g
Carbs (sugar)
78g
Carbs (total)
All nutrition values are per serve
Notes
Japanese breadcrumbs, from Asian food shops and selected supermarkets. Substitute dry breadcrumbs.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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