Slimming World Salmon Fishcakes

Good meal for those dieting- and great to share with the kids. (Not yet tried, courtesy of slimming world)

  • 350g potatoes, peeled and quartered
  • 2 tbsps fat-free natural yogurt
  • ½ tsp cayenne pepper
  • 2 tbsps finely chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • Salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 350g cooked leftover salmon, flaked
  • 1 egg, beaten
  • 1 level tbsp plain flour
  • Low calorie cooking spray
  1. Boil the potatoes in lightly salted water for about 15 minutes, until tender. Drain and mash the potatoes. Beat in the yogurt, cayenne pepper, herbs and seasoning.
  2. Gently mix the chopped onion and flaked salmon into the potato mixture. Add a little of the beaten egg, just enough to bind the mixture together. Chill in the refrigerator for at least 30 minutes to firm the mixture.
  3. Divide the mixture into 8 and shape each one into a ball, then flatten with your hand into a flat cake. Dust the fish cakes lightly with flour.
  4. Spray a large frying pan with low calorie cooking spray and place over a medium heat. Cook the fish cakes for about 3-4 minutes on each side, until golden. Serve immediately.



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