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Salmon Fishcakes

These salmon fishcakes can be enjoyed by all age groups in the family.

Accompanied with some fresh cabbage salad or a side green salad, they make for a well-balanced meal and are packed with nutritional benefit.

Salmon, being an oily fish, provides the oh so important Omega-3 fatty acids. Omega-3 fatty acids not only contribute to increasing the levels of HDL (the healthy cholesterol) in our body, but also improved vascular health. Omega-3 fatty acids are potent anti-inflammatory agents as they ‘switch off’ the master genetic inflammatory regulator NfkB and TNF-a.

A good tip with making fishcakes from tinned fish is to never throw away the bones. These are very soft and can easily be crushed and mixed into the fish mixture. The bones provide an extremely high dose of Vitamin D and calcium, which is important not only for bone, collagen and joint health but also for other physiological processes such as the regulation of mood and reducing risk for cardiac disease, diabetes, atherosclerosis and autoimmune disorders.

These fishcakes are gluten-free as I used almond flour, however normal flour can be used in its place.

They can be stored in the fridge or even in the freezer, allowing you to plan and prepare your meals in advance.

(makes 12)

Fish Cakes
2 tins of salmon (500g)
400g sweet potato (1 large sweet potato)
½ onion (finely chopped)
3 tablespoons fresh dill
3 tablespoons fresh parsley
2 tablespoons olive oil
1 tablespoon mustard
8 tablespoons almond flour
1-2 eggs (check consistency, I used 1½ eggs)
2 tablespoons lemon juice
Salt and pepper

Yoghurt Dip
½ cup low fat yoghurt
2 tabelspoons fresh dill
1 tablespoon lemon juice
Salt and pepper


Fish Cakes
1 Heat the oven to 180C.
2 Peel the sweet potato, cut it into small cubes and par boil for approximately 20 minutes.
3 Once boiled, mash the sweet potato and place in a large mixing bowl.
4 Wash and chop the parsley and dill and add it to the large mixing bowl.
5 Open and drain the tinned salmon, then add the fillets with the bones to the mixing bowl.
6 Add the mustard, 3 tablespoons of almond flour, chopped onion, lemon juice, eggs and salt and pepper to the bowl.
7 Using a fork, start mashing and mixing the contents of the bowl together.
8 Using your hands (I like to wear gloves) ensure all the ingredients are mixed together, crushing the fish bones between your fingers in the process.
9 After the mixture is well combined, pour the remaining almond flour onto a flat plate.
10 Using your hands, roll the mixture in your hands, forming small fish cake patties. Dip and lightly coat the fish cake with the almond flour. Place aside once lightly coated.
11 Once all the fishcakes are rolled and lightly coated, pour the olive oil onto a hot pan, and place the fish cakes inside to ‘seal’ and brown, turning them over, allowing them to cook for about 3 minutes each side.
12 Cover a roasting tray with parchment paper and place the fish cakes onto the tray.
13 Pop them in the oven to further brown and crisp up for 15-20 minutes.

Yoghurt Dip
1 While the fish cakes are in the oven, chop up some extra dill and mix it in with the yoghurt, lemon juice, salt and pepper.
2 Place in a small dish for dipping.
3 Serve with a fresh salad of your choice

Nourish yourself to the sunrise.

Written with love ,
Sunrise by HM


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