Salmon and polenta fish cakes
Skill level: Easy peasy
Costs: Cheap as chips
- 260g salmon fillets, diced
- 400g ready-made mash
- 2 tbsp polenta mixed with 30g mixed seeds
- 3 spring onions, chopped
- small handful chopped parsley
- zest and juice 1 lemon
For the tartare sauce:
- 6 tbsp mayonnaise
- 1 tbsp capers, rinsed
- 4 gherkins, chopped
- handful basil, torn
Swap the salmon for white fish instead like haddock or cod.
- Heat the oven to 200C/gas 6. Mix together the salmon, mash, spring onion, parsley and lemon zest. Add the lemon juice and season, then shape into 8 equal-sized fish cakes.
- Sprinkle the polenta and seeds onto a large plate and roll the fish cakes in the mixture to coat evenly. Transfer the fishcakes to a baking tray, lined with baking parchment, and bake for 20 mins, turning halfway through, until they are golden brown and crisp. Alternatively, you can fry them in sunflower oil for around 5 mins each side.
- Make the tartare sauce by combining all the ingredients and seasoning, to taste, with a little lemon juice and salt and pepper.
Nutritional information per portion
- Calories 439(kcal)
- Fat 31.0g
- Saturates 6.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.