Salmon Fish Cake [Bulkbites.com]

• Servings: 4
• Time: 30 minutes

Fishcakes are the hot favorite recipe for all of us. Nutrition wise it has high quality dense protein for each fishcake. We make it complete by adding whole wheat bread crumbs and peas for including all forms of protein and complex carbohydrate. Salmon fishcake is all you need for lean muscle building.

Nutrition

• calories: 253
• protein: 21
• carbs: 28
• fat: 6
• saturated fat: 1.27
• polyunsaturated fat: 1.71
• monounsaturated fat: 2
• cholesterol: 91
• sodium: 1089
• potassium: 311
• dietary fiber: 2.54
• sugars: 2.68
• vitamin a: 55
• vitamin c: 3
• calcium: 106
• iron: 3
• magnesium: 0
• complex carbs: 22.78
• other fats: 1.02

Ingredients

• 1 can drained solids, bone and skin removed Fish, Salmon, pink, canned, drained solids, without skin and bones
• 1 cup Peas, green, frozen, cooked, boiled, drained, with salt
• 1 medium Egg, whole, raw, fresh
• 1 cup, half cup Sweet potato, boil, mashed
• 1 tsp Salt, table
• 1 tsp Spices, pepper, black
• 1 tbsp chopped Onions, spring or scallions (includes tops and bulb), raw
• 1 tsp Spices, dill weed, dried
• 1 tsp Oil, olive, salad or cooking
• 1 tbsp Parsley, fresh
• 1 cup Bread crumbs, dry, grated, plain

Instructions

• Preheat the oven to 200 degree Celsius.
• Take out salmon from the tin, remove any bone and excess water, and season with salt and black pepper.
• Beat the egg in a bowl.
• Add salmon, egg, spring onion, peas, parsley, dill and mashed sweet potato in a big bowl. Combine and mesh well for any big pieces.
• Adjust the seasoning by adding salt and pepper.
• Make patties with the mixture; coat the patties with bread crumbs.
• Grease the baking tray with olive oil and place the prepared patties in the baking tray.
• Bake the fishcake for 10 minutes, then flip the cakes and bake for another 10 minutes or until they become crisp golden brown.
• Sprinkle some lemon juice before serving; your fishcakes are ready to eat.