The fishcakes can be prepared in advance for quick satisfying lunch or dinner - or you can also serve them as a starter when entertaining.
Syns per serving: Free on Original and Extra Easy
Preparation time: 30 minutes
Cooking time: 10 minutes
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,
½ tsp Thai 7 Spice or Chinese 5 Spice
Pinch of dried mustard powder
1 egg, beaten
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.
My tip: I have found that the 8 cakes you get out of this mix are quite large and bit difficult to fry so I divided the mix into 16 and formed smaller cakes.