Salmon Fish Cake
Author: Justine (HCP)
INGREDIENTS:**
g Celeriac, raw
g Butter, unsalted
g Oil, olive
g Salmon, wild, flesh only, raw
g Eggs, chicken, whole, raw
ml Aldi double cream (HCP added*)
Directions:
Add celeriac to a saucepan, cover with water and bring to the boil. Cook for 10-15 minutes, until soft, then drain well. Add celeriac to a bowl with the cream, butter and oil and mash together well. Add salmon and egg to the celeriac mash and mix. Line a baking tray with greaseproof paper. Place a scone cutter on to the lined baking tray and spoon fish cake mixture in, remove the scone cutter before putting the fish cake in the oven. Bake for 25-30 minutes (take out if getting crispy). Once cooked allow to cool slightly then serve.
Nutrition Information (for entire recipe):
Carbohydrate:
1.12
Calories: 292
Fat:
28.88
Protein:
6.36
Ratio:
3.86:1
Tags:
3:1 ratio
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
