Thursday, 19 November 2015

MADE: Super Healthy Fishcakes - No Oil, Butter, Flour or Dairy!

So, in my quest to be healthy and fit again, I've been taking a big, long look at what I've been eating as well as trying to up my exercise.

You'll have maybe read about my favourite fishcake recipe a while back - they still remain my favourite. The taste is sensational.

These bad boys are tasty too and really good for you. I'd also go as far as saying there is absolutely no need to include the fish either, if you don't feel like it or you're not a fish lover.

The texture of them is lovely - soft in the middle, with a slight crunch on the outside. They're perfect with a nice side salad.

All you need to make roughly 6 fishcakes is:
1 salmon fillet
1 large sweet potato, peeled and cubed
2 garlic cloves
A handful of fresh basil
1/4 fresh chilli (or 1/2 tsp chilli flakes)
2 spring onions, thinly sliced
A small handful of spinach leaves

For the 'coating':
80g mixed seeds - I use Lidl's, they're such good value!
1-2 tbsp sesame seeds

Mini chopper (or similar), baking tray, tin foil, medium saucepan, small saucepan, garlic crusher.

1. First things first, preheat your oven to 180 (fan assisted) and line a baking tray with tin foil. At the same time, boil a medium saucepan of water and cook the peeled and cubed sweet potato for around 5-8 minutes until it softens.

2. In a medium/large mixing bowl flake the salmon fillet and remove the skin from the bottom. Once all flaked into the bowl, mix in the garlic cloves, basil, chilli and chopped spring onions.

3. In a small saucepan, heat a tablespoon of water on a medium heat. When it begins to steam, add your spinach. Place the lid on, turn the heat to low and allow to wilt for no longer than two minutes. When done, mix in with the rest of the ingredient mixing bowl.

4. When your potatoes are softened, drain and then add to the mixing bowl. Mash the potato in with the rest of the mixture and make sure everything is mixed thoroughly.

5. Grab your mini chopper (or equivalent) and blend the seeds for around a minute. You could also use a Nutribullet with the milling blade, only doing so for less than a minute so there is still some texture there.) When they have been blended a little, pour onto a large plate ready to coat the mixture.

6. Separate the mixture in the mixing bowl into 6, rounding them into patties in your hand. When you have the desired shape/size, place in the seed mix and coat. Put the patty on the foil lined baking tray and press down slightly to flatten - only slightly! Repeat for all six.

7. Cook in the preheated oven for around 15-20 minutes until the outside of the patties have crisped a little. Make sure you flip them over half way through.

Serve up with a salad and enjoy! They're super tasty and full of goodness!


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