You know how you always order fishcakes when your out but never make them at home. This recipe is super easy and so healthy too. Fish is great to incorporate to your diet at least 3 times a week if you are trying to slim down and tone up! It is often tricky to know what to do with fish but here we have Jamie Oliver to the rescue! Hope you enjoy it…
For the fishcakes:
2 slices stale or crusty bread
2 x 150g salmon fillets, skin off and pin-boned
1 x 300g haddock fillet, skin off and pin-boned
1 x 200g tuna steak
small bunch flat leaf parsley
1 garlic clove
1. Whiz bread in a food processor until fine. Shake onto a large piece of tin foil and put aside.
2. Place all the fish into the processor. Add the zest of 1 lemon and a handful of parsley leaves.
3. Add a genorous amount of salt and pepper and whiz until coarsely mixed.
4. Tip the fish onto a large plate and add 2 TBLSP breadcrumbs. Mix well with your hands.
5. Roll into small balls and flatten with your hands. Makes 4 large or 8 small.
6. Place onto top of the remaining breadcrumbs to coat. Cover the fishcakes with the crumbs also on top.
7. Put a large frying pan on a medium heat and add a few TBLSP coconut oil (Jamie uses Olive Oil). Smash a clove of garlic and add to the pan. When it sizzles, carefully transfer your fishcakes to the pan.
8. Cook for about 7 minutes until golden then flip over and cook for a furthur 7 minutes.
For the salsa:
1 fresh red chilli
1 fresh green chilli
4 spring onions
4 ripe red or yellow tomatoes
red wine vinegar
1 yellow pepper
1 red pepper
1 small bunch of fresh basil
1. Deseed the chillies and remove the stalks, trim the spring onions and add both to the food processor with the whole tomatoes and a pinch of salt and pepper. Add a swig of red wine vinegar and pulse until very finely chopped. Taste and adjust the flavours.
2. Halve the cucumber lengthways and finely chop into smaller pieces. Halve, deseed and finely chop the peppers. Mix with the rest of the salsa on the platter and the juice of 2 limes. Pick the baby basil leaves and put aside for the garnish, then roughly chop the rest of the leaves and add.
Fishcakes and salsa….what a great combination