Healthy fishcakes
Discover a delicious and healthy fishcake recipe featuring succulent salmon combined with eggs, mayonnaise, mustard, fresh dill, paprika, and scallions, all coated in crispy bread crumbs. Perfect for a nutritious meal, these fishcakes are pan-fried in vegetable oil for a golden finish. Simple to prepare and packed with flavor!
- 02 May 2024
- Cook time 10 min
- Prep time 30 min
- 4 Servings
- 9 Ingredients
Healthy fishcakes offer a delightful and nutritious option for a meal. By combining salmon with fresh herbs and spices, you can create a flavorful dish that's also good for you. In this recipe, we'll guide you through the steps to make delicious and wholesome fishcakes using simple ingredients.
Ingredients:
Instructions:
- If using fresh salmon, cook it by steaming, poaching, or baking until just cooked through, about 10-15 minutes.
- Let the salmon cool slightly, then flake it into a large mixing bowl using a fork. If using canned salmon, drain it well and place it in the mixing bowl.
- In the bowl with the salmon, add the eggs, mayonnaise, mustard, dill, paprika, and chopped scallions.
- Mix well until all ingredients are evenly combined.
- Gradually add the bread crumbs to the salmon mixture, combining until the mixture holds together. You may not need to use all the bread crumbs.
- Shape the mixture into patties about 3 inches in diameter and 1 inch thick. This recipe should make approximately 8-10 fishcakes, depending on size.
- Heat the vegetable oil in a large skillet over medium heat.
- Carefully place the fishcakes into the hot skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
- Fry each fishcake for about 4-5 minutes on each side, or until golden brown and cooked through. Use a spatula to flip them gently.
- Once cooked, transfer the fishcakes to a plate lined with paper towels to drain any excess oil.
- Serve warm, with your choice of side dishes such as a green salad, steamed vegetables, or a light tartar sauce.
Tips:
- For added flavor, you can add a squeeze of lemon juice to the fish mixture.
- Make sure the salmon is well-cooked and flaked evenly to avoid large chunks in the fishcakes.
- If you prefer a spicier kick, increase the amount of paprika or add a pinch of cayenne pepper.
- Using panko bread crumbs can give your fishcakes a lighter, crunchier texture.
- The fishcakes can also be frozen after frying; just bake them directly from the freezer for an easy future meal.
Cooking healthy fishcakes at home is a simple and rewarding process. Combining fresh salmon with a medley of flavorful ingredients results in a dish that's both tasty and nutritious. Whether you're preparing a family dinner or a special occasion meal, these fishcakes are sure to impress. Enjoy the delicious, healthy benefits of homemade fishcakes with confidence!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.85g | 8% |
| Sugar 3.88g | 4% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.23g | 11% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 200mg | 36% |
| Vitamin B1 0.56mg | 47% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 12mg | 76% |
| Vitamin B6 0.81mg | 48% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 5ug | 213% |
| Vitamin C 1.25mg | 1% |
| Vitamin E 1.29mg | 9% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 3.37mg | 31% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 430mg | 34% |
| Potassium, K 630mg | 18% |
| Selenium, Se 54ug | 101% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 1.51mg | 14% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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