1 x 350gm tin pink salmon, drained
350gm potatoes
250gm butternut
2 anchovy fillets, finely chopped
1 large tsp Dijon mustard
2 tsp dried tarragon
1 Tblsp Helman’s low-fat mayo
1 Tblsp tomato puree
4 Tblsp flour
1 egg, beaten
2-3 slices bread, crumbed
2 Tblsp olive oil
4-6 Tblsp fat free yoghurt
Snipped fresh chives
Method
Peel the potatoes and butternut and cut into small chunks.
Cook in lightly salted boiling water.
Drain and mash and allow to cool.
Mix the mustard, tarragon, mayo, tomato puree and anchovies together.
Add this and half the salmon to the mashed potatoes.
Beat well then gently stir through the remaining salmon.
Shape into 8 cakes.
Dip each in flour, then in the egg, then in the breadcumbs to coat.
Fry the fish cakes in a little oil, about 5 minutes each side until nicely browned.
For the dressing, mix together the yoghurt and snipped fresh chives.
Serve 2 fish cakes per person, accompanied by the dressing and a fresh salad.
The anchovy is not essential, but does give the fish cakes a little more depth. Without, they are a little bit bland.
