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Friday 19 August 2016

Salmon and cauliflower fishcakes

Salmon and cauliflower fishcakes, with dill yogurt dip and smashed peas, could be just what you are looking for! Makes a very nice Friday evening dish ... served with a glass of chilled white wine, or you may prefer a nice chilled glass of water!

For four people you will need these ingredients:
375g side of poached salmon, flaked
50ml white wine
½ tbsp white wine vinegar
1 bay leaf
1 cauliflower, florets removed and cut into 2cm pieces
2 medium floury potatoes, peeled and cut into 3cm pieces
1 egg yolk
4 tbsp cornflour
Zest and juice of 1 lemon
2 tbsp fresh flat-leaf parsley, chopped
100g Greek-style natural yogurt
2 tbsp fresh dill, chopped
1 tbsp vegetable oil
200g frozen peas
Lemon wedges, to serve

This is what you do:

1. Place the salmon in a large, shallow pan with a lid. Pour in the wine, vinegar and enough water to just cover the fish, then add the bay leaf. Place over a medium/low heat with the lid on and simmer for 10-12 minutes, or until the salmon is just cooked. Remove from the poaching liquid and set aside on a plate. Once slightly cooled, flake.
2. Place the cauliflower pieces in a steamer over boiling water and steam for 12 minutes or until tender. Blitz in a food processor until smooth, then set aside to cool for a few minutes. Tip it on to a clean tea towel and squeeze out any excess moisture.
3. Meanwhile, place the potatoes in a large pan and cover with cold water. Bring to the boil then simmer for 12-15 minutes or until soft. Mash until fairly smooth and leave to cool slightly.
4. In a bowl, combine the cauliflower and mashed potato. Stir in the egg yolk, flaked salmon, cornflour, lemon zest and parsley and season to taste, making sure not to overwork the mixture. Divide the mixture into 8 and shape into patties. Place these in the fridge for 30 minutes to firm up.
5. Preheat the oven to 160°C/gas mark 3. In a small bowl, combine the yogurt with the dill and juice of half the lemon and season to taste.
6. Heat the vegetable oil in a large non-stick pan. Place 4 of the fishcakes in the pan and cook for 2-3 minutes on each side until golden brown. Place on a baking sheet in the oven to keep warm then repeat with the other fishcakes. Cook the peas to packet instructions, then crush lightly with the back of a fork. Serve the fishcakes and peas with the yogurt dip and lemon wedges.

Each serving provides:
8.3g carbohydrate 1.7g fibre 24.8g protein 20.9g fat

Original recipe idea from here

Note of caution, this recipe does contain potatoes, so may affect blood sugar levels. You may want to consider swapping the potatoes for some broccoli, which is a lower carb alternative.

We bring a variety of recipe ideas and articles to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


roughterrain crane said...

I love cauliflower. Your hand-made cake must be delicious.

Conniecrafter said...

since i am not much into seafood this probably isn't something I will try but I will have to say I have tried cauliflower instead of pizza crust and it tasted pretty good :)

eileeninmd said...

Hello, Another great Salmon recipe. I am not a big fan of potatoes, I could easily switch out the potato for the broccoli. Thanks for sharing! Happy Friday, enjoy your weekend!

Mike@Bit About Britain said...

Can we leave out the cauliflower? It is the Devil's food! And what;s this about preferring a glass of water to a glass of wine..? :-)

happyone said...

Oh that looks sooo good. I wouldn't change a thing.

Jo said...

I'm not a fan of salmon but the fishcakes do look good.

Prunella Pepperpot said...

Oh gosh Jan this recipe sounds delicious, thank you for sharing and also a big thank you for your lovely comments,
Have a wonderful weekend :)

Dewena said...

I love salmon, fresh and canned, and in fact made salmon cakes for our supper tonight. But I have printed out this recipe and want to try it next time.

I just got through listening to the video of the doctor speaking about medicines can be bad for your health. My doctor prescribed statin drug a couple of weeks ago for me because my lab work showed cholesterol had risen to 212. However, after Leavaquin causing tendon damage a few years ago I really hesitated to add a drug that my pharmacist warned might cause muscle problems in my legs. So I didn't start taking it and am giving myself 3 months to see if I can bring it down by natural methods before the next lab test.

Best to you, Jan,

Sara - Villa Emilia said...

We are fans of salmon, cauliflower and Greek yogurt, and we just had a lunch that included those ingredients, prepared differently however. :)
Thank you for sharing another tasty recipe! Have a wonderful weekend! xx

TexWisGirl said...

oh, i bet that's great!

Gypsy Heart said...

Yummy! Thanks so much for sharing!


The Happy Whisk said...

I do miss salmon. But it makes me so sick, I cannot digest it. Maybe someday. Just not today. But that's okay, plenty more things to eat.

Do you have Farmer's Markets near you? We have them here on Saturday and I love going. Got a hold of a big bowl of jalapenos.

Oh my yum!