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:

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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

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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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Homemade Strawberry Jam

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Without it our breakfast crumpets are a bland affair, without it cream teas are colourless and no victoria sponge is ever extra-ordinary without a big dollop of strawberry jam sandwiched between the sponges.

Summers are gone but one can always pack the sickly sweetness of strawberry nostalgia in a jar, spreading sweet dollops of happiness on your crumpets during cold winter mornings.

If you follow this recipe, I bet you will end up with strawberry jam that tastes simply mind-blowing!

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Ingredients:

1kg strawberries

500gm caster sugar

1 lemon juice

Method:

Clean and cut the strawberries into half. In a saucepan mix the strawberries with sugar and lemon juice. Squish the strawberries gently with a fork. Cook the mixture until the sugar melts and then simmer it for almost one and half hours or until it is thick enough. Have a taste and add sugar according to taste.

Prepare the jam jars before hand. There are different ways of sterilising them. You can either wash them and put them in the oven for 30 minutes on 130 degrees. I simply washed them thoroughly in hot water and soaked them in piping hot water for 15 minutes and let them dry.

Once the jam jars are ready, pour in the hot jam into the jars. If the jar is cold, make sure the jar is sitting in hot water because cold glass has a tendency to break when it comes in contact with hot jam. Leave half an inch space, do not over fill. Stir the jam gently with a knife to get rid of any air bubbles. Put the cap on gently and sterilise the jars with the lid in hot water for another 15 to 20 minutes. Then tighten the seal and leave it to set overnight.

Voila!! Your home-made jam is ready to squirl on top of your toast or crumpet!

Let me know if you like my recipe by leaving a comment below.

 

Sea Shell Candles – Reblog

Today’s reblog Wednesday is presenting my dear friend Hester Van O. She is queen of DIY! Her house is nautical themed and decorated solely and wholly by her including her very own diy bed!

Recently she started her own youtube channel and here is one of my favourites – Sea Shell Candles! Living by the sea provides us with the luxury of finding some unusual and rather pretty sea shells! If you have kids they pile up like debris and no matter how much you’d like to get rid of them, they simply have to stay.

So I think Hester has come up with a great idea which will keep you and your kido(s) busy this summer….

Enjoy!