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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Our low cost slamon cakes are so quick and easy, great for lunch or a light meal and they freeze really well.
1 Preheat oven to 190°C. Line a baking tray with foil. Boil potatoes until tender. Drain. Mash potatoes in a large bowl with spread and half the milk.
2 Discard any salmon skin and bones. Add onion, salmon, parsley, lemon juice and rind to potato. Mix well. Cover and chill for at least 30 minutes.
3 With lightly floured hands, shape mixture into 8 cakes. In a small bowl, beat egg and remaining milk together. Dip each cake in egg mixture, then dip in breadcrumbs, ensuring an even coating.
4 Place fish cakes on prepared tray and spray with oil. Bake for 25 minutes. Halfway through cooking, turn over and spray with a bit more oil. Bake until golden. Serve with a mixed salad.
To freeze salmon cakes, at the end of step 3 make sure fish cakes are completely cold, then wrap each one in plastic wrap. Place in a sealable freezer bag or airtight container. Freeze for up to 3 months.
Calories 449 cal
Kilojoules 1880 kJ
Total fat 14 g
Saturated fat 3 g
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