Thursday, 13 March 2014

Salmon & Ricotta Fish Cakes

I'm always looking for quick and easy lunch time recipes. As much as I love to cook, sometimes it's nice to be able to throw lunch together in less than 20 minutes without having to eat boring, bland food.

Lunch time is a struggle for a lot of people, you're on the move, eating at your desk, in a workplace canteen or in the closest cafe to your office. It can be difficult to make good choices when you're surrounded by lots of other options....  I know a lot of people fall into the trap of eating sandwiches or soup from the deli or if you bring your lunch with you, it's the same chicken salad you've eaten every single day for the past year! Boring right?

I always recommend bringing your lunch with you to work... there's so many benefits! Firstly you'll save money, and most importantly, you won't be tempted to make poor choices. By preparing your own meals, you are taking control of what you're eating since you know exactly what it contains..

These fish cakes are great hot or cold so don't worry if you don't have access to a microwave at lunch time... You can use fresh salmon rather than canned, but this is a perfect lunch if you're caught without fresh meat or fish to hand...

For the fishcakes:
  • 1 can pink salmon
  • 50g sweet potato, steamed & mashed
  • 3 tsp ricotta cheese
  • sea salt 
  • pepper 
  • chilli flakes

Add mashed sweet potato, salmon, 1 tsp ricotta and seasoning to a mixing bowl.

Mix well until just combined. 

Divide mixture in half, form into 2 fish cakes pressing 1 tsp of ricotta into the centre of each.

To coat:
  • 2 tbsp ground almonds
  • 1 tbsp grated parmesan
  • 1 tbsp mixed seeds
  • sea salt 
Mix ingredients together and roll each of the fish cakes until evenly coated. 

To cook:

Fry the fish cakes for 4 minutes per side in melted coconut oil or butter. All the ingredients are already cooked so you're really just looking for a crispy exterior with the centre warmed through and the ricotta to melt. 

Serve with lots of spinach drizzled with a little olive/walnut oil. 

No comments:

Post a Comment