These fishcakes are not only seriously tasty, but they’re healthy too! Here’s how to shake up an old fishy favourite!
FISHCAKES WITH BARLEY SALAD AND LEMON DRIZZLE
(Serves 4)
FISHCAKES
Ingredients
1 x can (400 g) of mackerel (middle cut)
1/4 cup oat bran
1/2 cup grated carrot
1 free-range egg
Zest of 1 lemon
10 g chopped fresh herbs (chives, dill, parsley)
Salt & pepper
2 tablespoons avocado oil
Method
Drain the mackerel of any liquid, and put it into a large mixing bowl.
Using a fork, shred the fish up until it’s fine and there are no large chunks.
Add the oat bran, carrot, egg, lemon zest, and chopped herbs, and mix well. Leave the mixture to stand for a bout 30min in the fridge, so the oat bran soaks up excess liquid in the mixture.
Separate the mixture into 8 equal sized balls, and shape them into patties.
Season the fishcakes with salt & pepper.
Put a large non-stick frying pan onto a medium heat and drizzle the oil into the pan.
Once the pan is hot, add the fishcakes and fry on the first side for around 2 minutes, until golden brown. Turn them over and repeat on the other side.
BARLEY SALAD
Ingredients
1 cup cooked pearl barley, cold
40 g watercress
1/2 medium cucumber
1 avo
50 g almonds, raw & chopped
50 g mixed bean sprouts
100 g cherry tomatoes, cut in half
50 g sliced red onion
10 g basil
10 g fennel
100 g feta
Salt & pepper
Method
Wash the cucumber, tomatoes
Using a peeler, shave the cucumber into ribbons.
Cut the avo in half, remove the skin & pip and cut the avo into chunks.
In a large bowl, mix together the barley, cucumber ribbons, almonds, bean sprouts, tomatoes, onion, tear the fennel & basil up and add to the salad.
Assemble the salad on a platter. Spread the barley salad mixture on the bottom of the platter. Add the chunks of avo, and crumble the feta over the top of the salad. Sprinkle the watercress on top of the salad.
LEMON DRIZZLE
Ingredients
Zest & juice of 1 lemon
1teaspoon smooth Dijon mustard
4 tablespoons extra virgin olive oil
1 teaspoon chopped chives
Salt & pepper
Method
Whisk together the lemon juice, zest & mustard.
Drizzle the olive oil into the lemon mixture whilst whisking.
Mix in the chopped chives, and season with salt & pepper.
Looking for a warm winter recipes? We’ve got three hearty (delicious!) dishes to try out, here.
