Salmon and Cod Fishcakes Recipe

Whether you’re looking for heart health friendly recipes, or just something new and healthy to have for dinner, our tasty Salmon and Cod Fishcakes make the perfect midweek dinner. This recipe uses plenty of fish which is a source of protein and includes salmon which is an oily fish that is a source of unsaturated Omega-3 fats.

We need some fat in our diets to help with satiety, hormone production and the absorption of fat-soluble vitamins A, D, E and K. Healthy unsaturated fats from foods like nuts, seeds (and the oils made from them) as well as oily fish are the best choices for our heart health. Switching from saturated to unsaturated fats can help to lower cholesterol levels.

It’s also recommended to include 2 portions of fish in your diet per week to help to prevent heart disease - 1 portion being from oily fish such as salmon, sardines, or pilchards. Our Salmon and Cod Fishcakes are a perfect addition to your weekly meal plan if you want to eat more fish as part of a healthy, balanced diet. We’ve shared other tips on how to improve your heart health here.

It’s not just about health either. Crispy on the outside and soft and fluffy on the inside, our fishcakes combine lemon marinated fresh salmon and cod with creamy potato and herbs for a meal that has tons of flavour and texture to keep you satisfied.

The secret to the incredible flavour without loading up on fats and salt is in the sauce. We add a mixture of Dijon mustard and horseradish to the mixture to get a strong and spicy flavour that compliments the fresh lemon zing.

Serves: 2

Prep time: 15 mins

Cook time:  45 mins

Suitable for freezing: Yes

Ingredients:

• 150g cod fillet, diced into chunks
• 150g salmon fillet, diced into chunks
• ½ lemon, zested
• Low calorie oil spray
• 250g potatoes, peeled and cubed
• 5g fresh dill, finely chopped
• 15g fresh parsley, finely chopped
• ½ tsp Dijon mustard
• ½ tsp horseradish sauce
• Freshly ground black pepper

Fishcake coating:

• 1 egg, beaten
• 50g panko breadcrumbs
• 50g flour

To serve:

• 100g frozen peas
• ½ lemon, cut into wedges

 

Method:

1. Preheat oven to 200’C/180’C fan/gas mark 6.
2. Place salmon and cod chunks into an oven-proof dish and top with lemon zest and low-calorie oil spray.
3. Place into the oven for 15 minutes
4. While the fish is in the oven add potatoes to a pan of boiling water for 15-20 minutes until soft.
5. Once the fish is cooked through (it should be starting to flake apart) use a fork to flake the fish fully and leave to cool.
6. Once your potatoes are fully cooked, drain the pan and mash until smooth.
7. Mix the fish, potato, dill, parsley, Dijon mustard and horseradish together with a good grind of black pepper.
8. Add egg, flour, and breadcrumbs into 3 separate dishes.
9. Then, shape the mixture into 4 fishcake patties – you may need to leave the mixture to cool slightly before you can shape them.
10. Dip fishcakes into the flour then the egg and then the panko breadcrumbs until fully covered.
11. Place the fishcakes onto a baking tray and pop into the oven for 15-20 minutes - flipping halfway.
12. Once your fishcakes are almost done, add peas to boiling water for 2-3 minutes until cooked and then gently mash the peas with a fork.
13. Serve your fishcakes and homemade mushy peas together with a lemon wedge.

Got leftovers? Our Salmon and Cod Fishcakes can be frozen for up to 3 months and enjoyed later. You can cook them from frozen, making them the perfect healthy dinner option when you don’t have the energy to cook. Just stick the frozen fishcake either straight into a hot oven for around 20 minutes or microwave for 3-5 minutes until piping hot throughout.

Need more inspiration to get more fish in your diet? Try our Prawn Egg Fried Rice or our tasty Lemon and Salmon Pasta.