Salmon and Chive Fish cakes with Watercress salad.

Nutrition information   
97 Kcal/cake Protein – 7g Carbohydrate – 5g  Fat – 5g  

Ingredients : (makes 6 fishcakes) 

200g Wild Salmon (tinned or fresh) 
150g Potato 
1 tablespoon Chives Salt and Pepper Lemon Juice 
1 teaspoon Olive oil 
40-50g Watercress 
1 Egg 
100g Breadcrumbs (wholemeal if possible) 


Method : 

1. Bake salmon in the oven at 180 °C for 15 minutes or if using tinned salmon proceed to point ‘2.’ 

2. Boil the potatoes for 8-10 minutes until softened, drain the water and mash 

3. Mix the salmon, mashed potato, chives and a pinch of salt and pepper in a bowl 

4. Shape into 6 equal size balls then flattens with your hand 

5. Beat 1 egg and pour onto 1 large plate, pour a handful of flour onto another and the breadcrumbs onto another 

6. Bread your fishcakes – first place the fishcake into the flour, then dip into the egg (both sides) then into the breadcrumbs. Repeat with all of your fishcakes and set aside 

7. Place fishcakes in the fridge for 30-60 minutes to firm up 

8. Shallow fry your fishcakes on both sides for about 1 minute in a little vegetable oil, then bake in the oven at 200 degrees C for 10-15minutes 

9. Serve your fishcakes with the watercress leaves drizzled with olive oil and a squeeze of lemon juice. 



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