Healthy Eating

information

Paula Whiting from Sunderland sent us this fabulous fishcake recipe. Paula says “you could add a jacket potato or potato wedges as a Healthy Extra ‘b’ choice. The fishcakes can be prepared in advance for a quick satisfying lunch or dinner – or you can also serve them as a starter when entertaining.”

Serves: 4
Syns per serving: Free on Original
Preparation time: 30 minutes
Cooking time: 10 minutes

ingredients

1 butternut squash, chopped
5 carrots (optional), chopped
Large tin of red or pink salmon, drained with skin and bones removed
1 red chilli, finely chopped
1 bunch of spring onions, finely chopped
Salt and freshly ground black pepper,
to taste
½ tsp Thai 7 Spice or Chinese 5 Spice
Pinch of dried mustard powder
1 egg, beaten
Fry Light

method

1. Boil the carrots and butternut squash until tender, then drain in a colander to remove all the excess water, return to the pan and mash.

2. Add the salmon, chilli and spring onions and combine. Add the spice and mustard powder, season to taste and mix together with the beaten egg.

3. Divide the mixture into 8 portions and shape each one into a ball. Flatten each ball with your hands to form a ‘cake’, and store in the fridge until required.

4. Spray a frying pan with Fry Light and fry for approximately 5 minutes on each side. Serve with a huge fresh green salad.

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