A classic way to enjoy healthier oily fish; this works really well with a green salad and a yogurt, dill and mustard dip.
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Med fat | LOW sat fat | LOW sugars | LOW salt | |
per 100g |
6.1g |
1.0g |
1.7g |
0.1g |
Ingredients
- 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
Method
- 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.
ENERGY | 276kcals |
PROTEIN | 26g |
FAT | 15g |
SATURATED FAT | 2.5g |
CARBOHYDRATE | 9g |
TOTAL SUGARS | 4.4g |
SALT | 0.3g |
Phil's Tips
Alternatively, you can make eight smaller (mini) fishcakes and adjust the cooking time accordingly. Serve them hot or cold.