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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.

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.4
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

    One comment on Smoked fish cakes with chipotle mayo

    1. Vicki Roberts November 17, 2021 at 10:59 am #

      My husband loved these

    Leave a comment

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