Homemade Fishcakes with Pineapple and Rocket Salad

Knowing what goes into your meal is an important aspect of healthy eating. Homemade fishcakes are easy to make and taste way better than frozen ones or ready made ones from the shops. Making them at home also means you know exactly what is going into your fishcakes and you can quality control the ingredients whilst maintaining a budget.

I love making fishcakes at home, because it helps me pick sustainable fishes freshly caught by our local fishmonger, add my preferred flavours, control the seasoning and avoid all the junk that goes into the ready made fishcakes from the supermarket.

My fishcake recipe can be made with any kind of fish you can get hold of or add a bit of tofu/paneer/soy to make a vegetarian version. Add extra breadcrumbs instead of eggs to make it all vegan friendly. Play around with the recipe and enjoy!

Fishcakes:

IMG_4530

Ingredients:

2 Coley/Cod/Mackerel/Tuna fillet (cooked, simply boil them in water)

1 part Potato and 1 part Swede (cooked and mashed)

1 Cup Spring Onions (Chopped)

Handful of Coriander (Chopped)

1 Egg

1/2 Cup of Breadcrumbs (or oat crumbs)

1 tbsp Rice Flour

Salt and Pepper

Oil

Method:

Mix all the ingredients together (except oil) and carefully shape them into cakes. Let them sit in the fridge for about an hour or so. Now, heat oil in a pan and then shallow fry the fish cakes until nice and brown. Turn the heat down and let it cook for another 5 minutes. Alternatively, you could pop the fishcakes into a pre-heated oven on gas mark 5, for 10 to 15 minutes to ensure that it is cooked through and warm right through the centre. Leave them on a kitchen paper to drain all the excess oil. Serve hot with a side of my Pineapple and Rocket salad (below) and some garlic bread!

Pineapple and Rocket Salad

IMG_4537

Ingredients:

Handful of Rockets

A few Spinach leaves

Handful of Basil and Coriander

Handful of Sprouts

1 cup chopped Pineapple

3 tbsp desiccated coconut (fresh coconut is better)

For the dressing:

5 to 6 cloves of Garlic

1 inch of Ginger

2 Chillies (or less)

Hoison Sauce

Honey

Lime juice

Method:

Chop all the greens, add pineapple, coconut and set aside. Finely chop the garlic, ginger and chillies and set aside. Now make a dressing with poison sauce, honey and lime juice and add chopped ginger, garlic, chillies into it. Mix well and use this dressing on the salad. Yum!!

 

I hope you’ll try this at home and let me know ow it was! 🙂

 

 

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