Wednesday, 24 January 2018

Easy salmon fishcakes (Slimming World friendly)

This is such a simple recipe takes just minutes to make, I was given the recipe from a patient of mines relative who said she heard it's the recipe they use for the fishcakes in the London restaurant The Ivy I can't confirm or deny this but all I know is they are really tasty,

You use small amount of tomato ketchup in this but split into portions it is negligible for syns but I do have a syn free ketchup recipe on the blog too just look for it in the search box on the right hand side about half way down.

 I made a Slimming World friendly sweet chili sauce to serve with these and I'll post that soon.


Easy salmon fishcakes

350g cooked salmon
350g cold mashed potato
1 tbsp tomato ketchup
1 tsp mustard
1 tbsp chopped parsley (if liked)
low calorie spray oil

Put the potato, mustard, ketchup and parsley into a bowl and then break up the salmon and mix everything well together. You don't want it too smooth it's good to have some texture to the mixture.

The easiest way I found to shape the fishcakes was to line an empty (clean!) tuna can with clingfilm then place the mixture into this then you can just tip it out onto a baking tray lined with a piece of baking parchment (greaseproof) and repeat until all the mixture is used up. You can of course just shape them by hand if you prefer. 

Spray the fishcakes with the spray oil and bake in the oven Gas 6/200/400 for 20-30 minutes

Makes 6-8 depending on how you shape them and are syn free


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