Featured Recipes


Salmon Fish Cake

Author: Justine (HCP)


 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*)


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


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