BAKED SALMON FISHCAKES

BAKED SALMON FISHCAKES

Serves 4

Syn Free, if using half a HEX B - although shared between 4, it would be a tiny amount anyway!

2 x 213 g cans red salmon

2 eggs
454 g cold mashed potato
5 tbsp. freshly chopped parsley
28 g fresh wholemeal breadcrumbs

For the tartare sauce:

3 tbsp. FF natural fromage frais
2 tbsp. FF Greek yogurt
2 mini gherkins
1 tbsp. capers

Pre-heat the oven to 200C/Gas 6.
Flake the salmon into a bowl, discarding any bones.
Beat an egg and add to the salmon with the mashed potato, 4 tbsp. of parsley and some black pepper to taste.
Mix well, cover and chill for 30 mins.
Divide the mixture into 8 equal portions and form into fish cakes about 2.5cm thick.
Place on a baking tray lined with non-stick baking parchment.
Beat the remaining egg, brush over each fish cake and sprinkle over a few of the breadcrumbs.
Spray lightly with Frylight and bake in the oven for 15-20 minutes until golden and cooked through.
Meanwhile, prepare the tartare sauce.
Mix together the fromage frais and yoghurt.
Finely chop the gherkins and capers and add to the yoghurt mixture with the remaining parsley and some seasoning.
Serve the fish cakes with some salad leaves and the sauce on the side.

The fish cakes can be frozen for up to a month.