I have to say that over the past few weeks I’ve been feeling pretty lazy and uninspired in the kitchen – I don’t know if it’s because I’ve been sick, or it’s just a bit of a funk I’m in at the moment but let’s just say we’ve been eating a few free range precooked chickens and chilli bean wraps lately!
In the middle of this uninspired period, Sealord sent me a dinner pack to create some meals with. This was fantastic as it gave me some healthy, but quick meal ideas that I’ve loved. One thing I made was fish cakes – an old fashioned favourite that are easy on the pocket yet delicious and nutritious. Using canned salmon is a fantastic low cost way to get more omega 3 fats into your diet – just what we need for healthy heart, skin and brain health. I used the light chilli flavour for these fish cakes which gave them a lovely flavour – it’s not overly spicy still give the fish cakes a little zing. Yum! I totally recommend giving these a go for a lazy weeknight dinner.
150g tin Sealord Salmon Sensations Light Chilli
1 cup cold mashed potato
1 cup cold mashed kumara
1/2 cup gluten free flour + extra making patties
1 small egg
2 tablespoons chopped corriander
2 tablespoons chopped capsicum
2 spring onions, finely diced
It’s easy peasy – place all ingredients in a bowl and mix till combined. If things are a little wet looking, add a touch more flour.
Divide the mixture into patties on a board that’s dusted with flour.
Pan fry until both sides are golden and the fish cakes are heated through.
Serve with salad or steamed vegetables for a nourishing dinner.