Delicious, fast, simple & Healthy Salmon Fish Cakes

Is it really worth it? It is of course
but in moderation

Out with the old Habits
"Shur I could be knocked down by a bus in the morning" I'd say as I inhaled the last puff of my fag. Yeah, that was my attitude in my twenties. Thought I was invincible. But my health gave me a few shocks and the big 3 0 was fast approaching. Jan 1st 2011 I decided to quit the cigs. Most of us have great intentions, and whilst some are short lived, this one wasn't. My doctor pleaded with my vanity above anything else, and shameful to admit, that was a big factor, not to mind I'd be a few grand richer (ah....where has that gone?)




In with the new

We all need to keep an eye on our weight

So a year down the road, my weight has fluctuated. I decided to start the Dukan diet a couple of weeks back coupled with my favourite exercize 'Zumba'. It a whole pile of fun. Life needs to be fun and I refuse to be in pain when trying to be healthy, which brings me to food. Many people associate the word 'diet' with deprivation and dull boring food. The reason it is that is because we need to make more effort to make healthy food more interesting. 

Salmon Fish cakes. No compromise on taste. SWEAR

I made these delicious Salmon fish cakes this evening and was compelled to blog them before I forgot the recipe. They were packed full of flavour and tasted quite luscious. Feel free to add your own bits and bobs. This is super healthy and lets face it, we ALL should be eating more fish. 


Salmon Fish Cakes
Makes 4 fish cakes


Ingredients


2 large Salmon Fillets
1 egg & 1 egg white
1 tablespoon of oat bran (use breadcrumbs if you like)
3 garlic cloves
1 teaspoon of ginger paste or grated fresh ginger
1 teaspoon of sweetener (or brown sugar if you're not on Dukan)
1 teaspoon of dried chili flakes
1 teaspoon of cumin
1 teaspoon of corriander
1 teaspoon of smoked paprika
1 tablespoon of fish sauce
1 large bunch of coriander leaves
Juice of a lime
3 spring onions, finely sliced
dash of Rapeseed Oil, for frying




Lemon and Lime Yogurt dressing
Half a lime, juice & zest
Half a lemon, juice & Zest
Small pot of natural yogurt


Method


Put all the ingredients bar the sliced onion into a food processor for a few seconds. 


Stir in the spring onions and make 4 patties and put on some greaseproof paper in the fridge for about 10 mins to firm up.


Use a non stick pan and heat a teaspoon of rapeseed oil (rub with kitchen paper if you are super conscious of the calories) On a medium heat, cook the patties for about 2-3 mins each side, ensuring they don't burn.


Serve with some nice green veg like sugar snap peas and some lemon & lime yogurt dressing.