Melt-in-the-middle salmon and cod fishcakes
Making the sauce in these fishcakes yourself means removing the modified starches and inverted sugar syrups used in shop-bought fishcakes. This recipe also uses a wholemeal crumb to coat the cakes and there is no deep-frying, which improves the nutrient profile. Serve with steamed green veggies.
SERVES 4
• 500g Maris Piper potatoes, peeled and cut into small pieces• 300g skinless cod fillet• 120g skinless salmon fillet• Pinch of freshly grated nutmeg• 2 tbsp milk• Handful of fresh flat-leaf parsley, finely chopped• 1 lemon, zested• 3 tbsp wholemeal flour• 2 eggs, beaten• 100g fresh breadcrumbs• 2
