Nutrition · Parenting · Pregnancy

Leftover fish? Make fish cakes!

Fish cakes on white plate served with lemon slices
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:

  1. In a large bowl, mixed together the salmon, mashed potatoes, onion, celery, red pepper, lemon juice and parsley.
  2. Add the egg and mix well.
  3. Shape this mixture into 4 round cake-like shapes.
  4. Place the breadcrumbs in a shallow dish and press each cake into the crumbs making sure it coats all sides evenly.
  5. Heat oil on medium heat in a non-stick pan and cook cakes until brown, about 4 minutes on each side.
Nutrition information:
Per serving 200g: 300 Calories, 15g of Fat, 3g of saturated, 0g of trans fat, 80mg of Cholesterol, 640mg of sodium, 1g of fiber, 23g of protein, 40% DV of Vitamin D, 20% DV of Calcium, 10% DV of iron, 10% DV of Potassium.

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