Monday, 17 September 2012

Total Greek Yoghurt and Salmon Fishcakes

This weekend we decided to make fishcakes from scratch.
Unlike Squeaks, the boys are massive fans of fish, so the opportunity to use Total Greek Yoghurt to make fishcakes from scratch was much welcomed by Squeaks- queen of our kitchen!

So, the ingredients for our fishcakes were:

50g greek yoghurt
400g mash potatoes
1 tsp chopped dill
200g cooked flaked salmon
50g flour
1 egg (we used 2)
100g breadcrumbs
100ml vegetable oil
Salt and pepper to taste

For the dressing:
250g greek yoghurt
Juice of 1/2 a lemon
1 tbsp dill, chopped

The full recipe, along with 999 other recipes, can be found on the Total Greek Yoghurt site

We started by making the dressing. This was really straightforward. Squeaks helped to measure and then mix all the ingredients together. We used the other half of the lemon as a garnish.

To prepare the fishcakes:
1. Mix the mashed potato, dill, Total Greek Yoghurt and cooked salmon.
2. Season to taste and divide into six balls (I made more than this so the boys could have little toddler size cakes, which make explain the extra egg).

3. Form into fishcakes then pass through the flour, then egg, then breadcrumbs (I found this was something I got better at!). Chill for two hours.
4. For the dressing, mis all of the ingredients together and chill (as above).
5. To serve, shallow fry the fishcakes until golden brown on both sides. Drain on kitchen paper and place on place with a large dollop of dressing.

What did we think? Well, as you can see from the photos, don't underestimate the ability to keep a fishcake round as it passes through the flour, egg and breadcrumbs!
I think, after the sixth attempt (!), we got there.
We used an extra egg to get as many breadcrumbs on as possible, but this may be because we made a bigger quantity.
We will use more fish next time, there was a good balance between salmon and potato, but this is one of my biggest gripes with the majority of fishcakes, so just for personal preference I would use more fish.
The recipe says this will take 20 minutes prep and 20 minutes to cook, this is correct, but don't forget the two hours chill time!

This was our finished (grown up) meal. We included a side of mash (because I had it left over) and a salad.:

For the grown ups, I am pleased to say Mr J and his mum loved it, and I cleared my plate. Mr J enjoyed the lightness of the fishcakes and loved the dressing.
I think it will be  making this dressing, and tzatziki, in the future as something we always have in the fridge for snacks.
And as for the little people they. of course, loved our cooking (!), I am not sure if they could tell the difference with shop-bought fishcakes, but as all parents will appreciate, it does make the difference preparing a meal from scratch and knowing what ingredients have made up the meal.

We will definitely be using Total Greek Yoghurt to make dressings and dips in the future, and from time to time will use the recipe for our Saturday meals.

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