
Fish is a healthy choice during pregnancy because it provides essential fats and protein for the brain development of your baby.
You can prepare this recipe using almost any fish you like. I prefer using salmon, either leftover filets or canned. I have tried different fish cake recipes over the years. The one that I am sharing with you is my favourite one.
What I like about fish cakes:
- they are easy to combine with other foods
- you can eat them in a bun or wrapped in a tortilla
- it refreshes that leftover fish from the fridge in a fun way
This recipe makes 4 fish cakes:
Ingredients | ||
1 can | Salmon with skin removed | 213 g |
1 cup | Potatoes, cooked and mashed | 250 ml |
1/4 cup | Onion, finely chopped | 63 ml |
2 tbsp | Celery, finely chopped | 30 ml |
1/4 cup | Red pepper, finely chopped | 60 ml |
1 tsp | Lemon juice | 5 ml |
1 tbsp | Parsley, chopped (optional) | 15 ml |
1 | Egg, beaten | 1 |
1 cup | Breadcrumbs | 250 ml |
1 tbsp | Vegetable oil | 15 ml |
Putting it all together:
- In a large bowl, mixed together the salmon, mashed potatoes, onion, celery, red pepper, lemon juice and parsley.
- Add the egg and mix well.
- Shape this mixture into 4 round cake-like shapes.
- Place the breadcrumbs in a shallow dish and press each cake into the crumbs making sure it coats all sides evenly.
- Heat oil on medium heat in a non-stick pan and cook cakes until brown, about 4 minutes on each side.
Great idea, and thanks for the instructions.