Hi Blogger's
When autumn approaches and the nights are drawing in this is the time for some comfort foods and here is a favourite of mine. This is a recipe that quick and easy to put together and a real treat to eat, I hope you enjoy them.
These quantities will make aproximately 14 medium size fish cakes. Remember each one is a portion size!
Ingredients:
500g of fresh organic Salmon
500g of Cod
100ml of apple juice
150g of porridge oats (I use a blend of oats and barley)
2 eggs
4 large carrots
2 large sweet potatoes
A handful of fresh parsley and rosemary
A good pinch of sea salt and black pepper
A dessert spoon of wholegrain mustard
A dessert spoon of Agave
A teaspoon of chilli powder.
This is how I put it together:
Pre- heat oven to 180 electric (fan) or 160 gas.
Place the salmon and cod in a baking tray with the apple juice cover in silver foil, cook in a pre- heated oven cook until tender, approximately about 20 mins.
When cooked drain away the juice and set the fish aside to cool.
Peel the sweet potato and carrots, roughly chop and place in a saucepan, cover with water and cook until soft, drain and put into a mixing bowl, add the mustard and agave and roughly blend together.
Mix the porridge herbs and chilli in a food processor until well bended. Lightly beat the eggs.
Then add all the ingredients and fish in a mixing bowl and combine, be careful not to break the fish up to much.
Form into to hand size cakes and place on a a baking try in a pre-heated oven for approximately 20min. or until they are firm to the touch.
Serve with sweet potato chips and salad, the fish cakes are delicious hot or cold, don't forget to drizzle on some home made French dressing
Corinne's French salad dressing.
200ml of olive oil.
1½tsp. of wholegrain mustard.
50ml agave.
150ml of white balsamic vinegar.
Mix together and give a good shake.
(The fish cakes are suitable for freezing.)
Let me know what you think !
Enjoy
Luv
Corinne X
