Salmon & Dill Fishcakes (Ultimate Diabetes Cookbook)

Serves: 4
Prep Time: 15 mins
Ready in: 10 mins
Chilling time: 10 mins
Difficulty: Easy
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3.5/5 rating (13 votes)

A classic way to enjoy healthier oily fish; this works really well with a green salad and a yogurt, dill and mustard dip.

For the Fishcakes
400g skinless, boneless salmon fillet, finely chopped
1 large egg white 2 tablespoons plain wholemeal our (such as sorghum or oat our), plus extra for dusting
1⁄2 small bunch of fresh dill, finely chopped
2 teaspoons wholegrain mustard
2 teaspoons lemon juice 1 tablespoon vegetable or coconut oil freshly ground black pepper
For the Dip
100g 0%-fat Greek yogurt
1⁄2 small bunch of fresh dill, finely chopped
1 teaspoon wholegrain mustard
To Serve
4 bunches cherry tomatoes on the vine, roasted
4 lemon wedges

For the fishcakes, put the salmon, egg white, our, dill, mustard and lemon juice in a bowl, season with black pepper and mix well. Lightly squash the mixture together and then with clean, floured hands, divide it evenly and shape into four round patties. Place on a plate, then cover and chill in the fridge for about 10 minutes before cooking.
Meanwhile, combine all the ingredients for the dip (if making) in a small bowl, then cover and chill until you are ready to serve.
To cook the fishcakes, heat the oil in a shallow pan over a medium heat until hot. Place the fishcakes into the hot oil and cook for a few minutes to colour on the underside, then turn them over with a palette knife. Cook until lightly cooked on the inside and golden and crisp on the outside, about 8–10 minutes.
If you are making the dip simply stir the yogurt, dill and mustard together.
Serve each fishcake with a small bunch of roasted cherry tomatoes on the vine and a lemon wedge. Enjoy with a dollop of dip and some green salad.