Veggie-Packed Salmon & Cod Cakes made with salmon or cod and mixed with fresh dill and chies
600g butternut squash or sweet potato)
400g salmon (cod works well too)
2 large leeks
6 spring onions – chopped
Juice & zest of 2 lemons
A big handful of chopped fresh dill
A big handful of chopped fresh chives
2 tbsp breadcrumbs for the coating
2 tbsp hemp seeds for the coating
1 tsp olive oil for sautéing
Optional – chilli flakes
Salt & pepper to taste
For the turmeric sauce
6 tbsp extra virgin olive oil
Juice & zest from 1 lemon
2tsp maple syrup
1 tbsp apple cider vinegar
50g Turmeric root
30g light tahini
Sprinkle of black pepper
how to make it…
Make the Fishcakes
1. Dice the leeks and chop the spinach. Heat the oil over a medium heat and sauté the leeks for approximately 5 mins.
2. Add the spinach and sauté until it has wilted.Set aside.
3. Wash and chop the butternut squash and sweet potato into small cubes (no need to peel the sweet potato skin, it’s got a ton of fibre in it).
4. Steam the root vegetables until soft (approximately 10 minutes).
5. If you have a double-layered steamer, steam the fish at the same time for 5 minutes, until it flakes easily. If you don’t, then wait until the sweet potatoes have finished and use that steamer instead. NB — if you don’t have a steamer at all, you can boil the sweet potatoes and fish.
6. In a large mixing bowl, mash the sweet potatoes and squash. Add the sautéed leeks, spinach, chopped spring onions, herbs, lemon juice and zest and combine.
7. Add the flaked fish and mix thoroughly. Once that has cooled slightly, crack in the egg and mix well. Season with a little salt and fresh pepper and chilli flakes if you like a little spicy kick.
8. Combine the breadcrumbs and hemp seeds in a shallow dish.
9. With wet hands, mould 2 tbsp worth of the mixture into slightly flattened balls and coat in the flour/seed crust. Repeat until all of the mixture has been used and chill in the fridge for half an hour (or freeze in individual portions if you are batch cooking).
10. Pre-heat the oven to 180 degrees. When you are ready to eat, put the fishcakes on a greaseproof paper lined roasting tray and cook in the oven for 30 minutes or until they have become crispy on the outside.
11. Serve with a squeeze of lemon and a drizzle of the turmeric tahini sauce.
For the turmeric sauce
1. Peel the turmeric and drop onto a running blade in a high-speed blender.
2. Stop the blender and scrape down the sides with a spatula so that the turmeric is
at the bottom. Add all of the remaining ingredients and blitz. Store in an airtight
glass jar in the fridge — it will keep for 3 weeks.
Recipe from: www.thewrightfoodie.com / @TheWrightFoodie / facebook.com/thewrightfoodie / Insta: @thewrightfoodie