These grilled fishcakes are much lower in fat and calories than fried versions
35 minutes
Serves 2
Recipe by: World Cancer Research Fund | cancer and nutrition experts
These fishcakes are quick and easy to prepare, especially if you have some leftover potato from a previous meal. They are low in calories and fat, but flavoursome and filling.
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Recipe by: World Cancer Research Fund | cancer and nutrition experts
These fishcakes are quick and easy to prepare, especially if you have some leftover potato from a previous meal. They are low in calories and fat, but flavoursome and filling.
Share
Rate
Print
Share
Rate
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Ingredients
150g mashed potato
100g sweetcorn (canned or frozen)
2 teaspoons parsley, fresh or dried
1 teaspoon thyme, fresh or dried
1 x 120g tinned fish, eg tuna or salmon in spring water, or salmon, rinsed and drained
1 egg, beaten
100g wholemeal breadcrumbs
CALORIES: 359
FAT: 4.7
5 A DAY: 0.5
SALT: 0.6g
SUGAR: 1.7g
Method
Mix all the ingredients except the egg and breadcrumbs in a bowl.
Divide the mixture into 8 portions and shape into cakes.
Chill in the fridge for 20 minutes.
Dip the cakes in the egg and coat in breadcrumbs.
Place on a baking tray and cook under the grill until golden brown.
Serve on two plates with a side salad or colourful vegetables.
Salsa goes well with these fishcakes. Finely chop fresh tomatoes, spring onions and coriander, and mix with freshly ground black pepper.