So I’ve been utterly awful this week – I’ve eaten everything I’m not supposed to have, Slimming World has gone out of the window entirely and I’ve missed a session due to working late! When I say this week, my Slimming World week runs from Wednesday – Tuesday so I’m ending the week on an all time low. Damn you temptation!
As the autumn really sets in I just crave carbs and the stodgy foods I’m trying my hardest to avoid (until I’ve lost that 9 pounds at least!). But, having made myself feel like a right little greedy guts I decided that tonight only something healthy would do, but we had about a million left over spuds from our Sunday roast and that’s not exactly healthy! What could I do with them to make a healthy dinner? Mash them up, add some fish and serve them up with a poached egg and some vibrant salty samphire. Even the look of these fish cakes is enough to make you feel better about yourself.
I used kippers and plaice in this recipe (it’s what I found in the reduced section at the supermarket) but other fish works just as well, try smoked haddock or salmon, both will give a completely different flavour of course, it really depends on your taste. The kippers being such a strong flavour can overpower other ingredients so it needs punchy flavour that will stand up to it – such as dill (which happens to be the perfect partner for fish anyway).
If, like me, you are feeling the pinch this week and your body is crying out for something a little lighter and healthier then give this quick recipe a go. These fish cakes freeze really well so you can have some ready for another night when your not feeling much like cooking, but don’t want to opt for something unhealthy.
Serve them with some steamed samphire and a poached egg.
- Left over roast or mashed potatoes
- Left over carrots and cabbage (from your Sunday roast)
- 3 kipper fillets (or other fish)
- 1 plaice fillets (or other fish)
- 1 tsp chilli flakes
- 1 tbsp chopped dill
- 1 egg
- Fresh breadcrumbs
- salt and freshly ground black pepper
- Start my placing the potatoes, carrots and cabbage in to a blender - pulse until broken into small dice, remove the mixture to a bowl.
- Now add the fish to the blender with the dill, chilli flakes, egg and seasoning, blend until you have a smooth paste. Add this to the potatoes and mix well to combine.
- Spoon out about 4 tablespoons of the mixture into your hand, roll into a ball and press flat, press the fish cake onto the breadcrumbs on both sides.
- Pop the fish cakes onto a baking sheet and place into the oven for about 20-25 minutes.
- Serve on a bed of steamed samphire and top with a poached egg.