Super Simple Salmon Fishcakes with Dill Sauce are a fantastically simple and healthy family meal. Lately, we’ve been trying to eat a little healthier. I couldn’t get a pair of jeans over my thighs a few months ago, which I always think is a sign that something needs to be done. So, I bought a Fitbit, started moving more and we started trying to incorporate a few healthier meals into our diet.
Don’t get me wrong; there’s not a diet. I’m still eating chocolate and cake, and we have a takeaway at least once a month. But, I am walking 10000 steps a day, trying to do Pilates in the morning before I get dressed or go to the gym, and I’m cooking a few healthier meals, as well as all our old favourites. I’ve lost almost a stone in about six weeks, without really feeling like I’m trying, which is perfect!
These Super Simple Salmon Fishcakes are one of my new favourites. I’m also slightly in love with turkey burgers, which I’m sure I will get around to posting at some point.
As the name suggests, Super Simple Salmon Fishcakes are really really easy to make. You basically cook a few things up and mash them together. Which is my favourite type of cooking. But, they are also healthy. I use half fat crème Fraiche and fat-free Greek yoghurt to make my dill sauce, but you can use full-fat options if you prefer, to be honest though, I can’t taste much difference.
I serve my Super Simple Salmon Fishcakes just with dill sauce and asparagus and green beans. You don’t really need anything else as there are potatoes in the mixture. They are filling, tasty, healthy and easy, what could be better? This recipe makes four good size fishcakes, but if you wanted I think you could get six out of the mixture and they’d still be a nice size. We tend to eat two each if it’s just husband and me.
My Super Simple Salmon Fishcake Recipe
Super Simple Salmon Fishcakes
For the Fishcakes:
- 300 g Potatoes – Peeled and chopped into chunks
- 200 g Cauliflower – Chopped into florets
- 2 Fillets Salmon
- 1 tbsp Dill
- 1 tbsp Horseradish
- 2 Slices Bread – Well toasted
For the Dill Sauce:
- 2 tbsp Fat free Greek Yoghurt
- 2 tbsp Half fat crème fraiche
- 1 tbsp Dill
- 1 tsp White wine vinegar
- Cook the salmon to pack instructions, I wrap in foil and bake in the oven for 40 minutes.
- Put potatoes in a large pan, cover with water and bring to the boil.
- Cook for 5minutes before adding the cauliflower.
- Cook for a further 15 minutes until soft.
- Drain and return to the hob for 30 seconds, stirring so they don’t burn.
- Use a fork to mash roughly.
- Flake in the cooked salmon.
- Add the dill and horseradish and mix together.
- Use a food processor or your hands to crumble the toasted bread into fine crumbs.
- Shape the fishcake mixture into 4 patties.
- Roll these in the breadcrumbs until coated.
- Place on a lightly greased baking tray and refrigerate for 20minutes.
- Preheat the oven to 180 degrees.
- Bake the fishcakes for 20 minutes until they are hot in the centre.
- To make the dill sauce, mix the dill, yoghurt, crème Fraiche and vinegar and leave in the fridge until ready to serve.
- Use fresh dill if possible, but dried will do.
- I serve with asparagus and green beans.
- Use a calorie-controlled cooking spray for an even healthier meal.