Smoked fish cakes with chipotle mayo

These low calorie smoked fish cakes with chipotle mayo are simple, really tasty and great at any time of day and easy for the kids to help out with.

Serves: 4

Time to make: 30 mins

Ingredients

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400g agria potatoes, grated
3 carrots, grated
4 cups roughly chopped baby spinach leaves
½ cup frozen peas, thawed
4 spring onions, finely chopped
4 tablespoons chopped fresh thyme, plus extra sprigs to garnish (optional)
2 teaspoons smoked paprika
¹/³ cup self-raising flour
zest of 1 lemon
4 eggs
3 x 92g cans smoked kippers
spray oil
1 tablespoon reduced-fat mayonnaise
2 tablespoons low-fat plain yoghurt
1 tablespoon chipotle sauce

Instructions

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1 Preheat oven to 200C. In a large bowl, combine all ingredients, up to the spray oil, well.

2 Spray a large frying pan with oil and set over a medium-high heat. When hot, place a few large spoonfuls of fritter mixture into pan and cook 3-4 minutes each side, until browned. In a baking dish, place cooked fritters and set aside. Repeat until all fritters are cooked, then place dish into the oven for 10 minutes.

3 In a small bowl, combine mayonnaise, yoghurt and chipotle sauce.

4 Serve fritters with chipotle mayo.

Variations

Make it gluten free: Use gluten-free flour and check paprika, mayonnaise and chipotle sauce are gluten free.

HFG tip

Leftover fritters make a great breakfast – top with a poached egg.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 400 cal

Kilojoules 1670 kJ

Protein 26 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 7 g

Sodium 450 mg

Calcium 180 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.