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Healthy fishcakes

  • 0:30 Prep
  • 0:10 Cook
  • Makes 12

Ingredients

  • 2 x 200g cans smoked salmon fillets, well drained
  • 2 eggs, separated
  • 2 tablespoons low-fat mayonnaise
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon chopped dill
  • 1 teaspoon mild paprika
  • 4 spring onions, finely sliced
  • 1 lemon, rind grated, juiced
  • 2 cups (120g) soft white breadcrumbs
  • 1-2 tablespoons sunflower oil
  • Low-fat tzatziki, to serve
  • Lemon wedges, to serve

Method

  • 1
    Preheat the oven to 180°C.
  • 2
    Place salmon, yolks, mayonnaise, mustard, dill, paprika, onions, lemon rind and juice, and half the crumbs in a food processor. Process to a coarse mixture and use your hands to shape 12 small patties.
  • 3
    Beat eggwhites lightly with a fork. Dip each patty into whites, then into remaining breadcrumbs. Refrigerate for 15 minutes.
  • 4
    Heat oil in a non-stick frypan over medium heat and cook patties for 1 minute each side until golden.
  • 5
    Transfer to a baking tray and bake for 5 minutes to warm through. Serve with tzatziki and lemon.

Source: taste.com.au

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