Poached Pears

LOW Fat 0.1g

LOW Saturated Fat 0.0g

MED Sugars 7.2g

LOW Salt 0.0g

per 100g

Fishcakes

MED Fat 6.1g

LOW Saturated Fat 1.0g

LOW Sugars 1.7g

LOW Salt 0.1g

per 100g

Warming Broth

LOW Fat 2.5g

LOW Saturated Fat 0.6g

LOW Sugars 2.6g

MED Salt 0.3g

per 100g

Roasted Veg

MED Fat 5.4g

LOW Saturated Fat 0.8g

LOW Sugars 4.3g

LOW Salt 0.0g

per 100g

Salmon & Dill Fishcakes (Ultimate Diabetes Cookbook)

3.5/5 rating (13 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 10 mins
  • Chilling time: 10 mins
  • Difficulty: Easy
  • Print:
Salmon & Dill Fishcakes (Ultimate Diabetes Cookbook)
 

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

 

Nutritional Information
  Medium Low Low Low
  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

Share This

Follow Phil

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.

Nutrition
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.

Share This

Follow Phil