Fishcakes make a great mid-week dinner, and an equally good healthy lunch option the next day. These homemade salmon fishcakes will boost your weekly serving of essential fish oils and vegetables - the recipe includes spinach to amp up the nutrients on your plate - and most importantly cut down on fat (they are baked, not fried). You can serve with vegetables or salad, making them an ideal menu staple all-year-round!
2 spring onions diced
Approximately 100g mashed potato (no milk or butter)
Juice of half a lemon
Half a tin of salmon
80g Spinach (cooked)
10g low fat mayo
Love fish cake, they're a regular meal with leftover mash in our house. Plus you can use sardines and smoked mackerel for even tastier ones.
I think the kids will enjoy this too, a real hands-on recipe!
yum! I shall be making a big batch to make the most of the oven.