Tag Archives: fish

Salmon and Spinach Fishcakes

It’s been a hot week, needing summer food. These salmon and spinach fishcakes hit the spot. Yes you have to put the oven on to cook them but they can be prepared ahead of time and then served hot or cold. They also freeze well, I always mean to make extra for this purpose but then the kids eat them all!

I must admit to my brain needing a kick start to come up with ideas for summer food. My family aren’t huge salad lovers, so all those beautiful salads that my mind fancies have to take a step back. It is like digging up buried treasure, deep in the recesses of my dusty brain were recipes I haven’t made for well over a year. This was one of them. The hardest part about these is getting the breadcrumbs on them, which really even my toddler can do. In fact, maybe next time I should get the kids to cook these and sit down with a cuppa. 

The salmon provides a great source of omega 3’s needed for brain development and cognitive function, heart health and reduction of inflammation. They can be beneficial in rheumatoid arthritis and depression. It is recommended that we eat 2 portions of fish a week of which one should be healthy. I try to ensure my family get 1 portion a week in their evening meal and it is usually salmon that we favour. I’ve used tinned salmon for ease in these, to save extra faff and cooking.

Spinach is a great source of Vitamin K, Vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. It is a source of dietary fibre, phosphorus, vitamin B1, zinc. Using frozen spinach again saved cooking and I find it easier in dishes like this. Frozen spinach is such a versatile and great ingredient to have on standby. If you don’t have frozen spinach in your life, go and get some. 

So the iron and omega 3 content also make this recipe a great one for pregnant ladies and for toddlers. A great family meal, one where you can cook just the one meal for all. I served ours with courgetti cooked in the wok with lemon juice and garlic, plus homemade coleslaw. 

 

Salmon and Spinach Fishcakes
Serves 4
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Prep Time
10 min
Prep Time
10 min
389 calories
23 g
105 g
13 g
42 g
3 g
293 g
232 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
293g
Servings
4
Amount Per Serving
Calories 389
Calories from Fat 120
% Daily Value *
Total Fat 13g
21%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 105mg
35%
Sodium 232mg
10%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
7%
Sugars 1g
Protein 42g
Vitamin A
16%
Vitamin C
17%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g potatoes, skin on for extra fibre and for speed
  2. handful of frozen spinach (I used 4 lumps)
  3. 1 tbsp butter
  4. 2 tins salmon
  5. 1 tsp Dijon mustard
  6. 1 tbsp lemon juice
  7. 1 tbsp fresh parsley
  8. 1 tbsp fresh chives
  9. seasoning
  10. Breadcrumbs or polenta (see below)
Instructions
  1. Wash the potatoes, cut into small chunk and boil. Add the frozen spinach for the last few minutes.
  2. When soft mash the potato and spinach, leave to cool.
  3. Mix in the salmon, mustard and lemon juice, parsley, chives and seasoning.
  4. Now comes the fun part, shape into patties with your hands.
  5. Roll in the breadcrumbs.
  6. Now you can leave these to chill until you want to cook, freeze them or cook straight away.
  7. Cook at Gas Mark 6 for 10-15 minutes.
Notes
  1. I used bought breadcrumbs for the family, as they were in the cupboard and then I used cornmeal for my own fishcakes to make them wheat free. The picture above is of my wheat free fishcake with the polenta crumb.
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calories
389
fat
13g
protein
42g
carbs
23g
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Dietitian UK http://www.dietitianuk.co.uk/

 

Eating Well in Pregnancy

Eating Well in Pregnancy.

Pregnancy is an important time to be focusing on your health and on eating well so both mum and baby get all they need to grow.

However pre-pregnancy is as important, you want your body to be in tip top form and able to provide the baby with all it needs, then continue eating well into pregnancy and throughout breastfeeding.

 

Top tips:

  • Reduce or cut out alcohol pre-pregnancy.
  • Super sizing your fruit and veggies, aim for more than 5 portions a day.
  • Take 400 µg of folic acid every day pre-pregnancy and for the first 12 week of pregnancy.
  • Wash all fruit, veggies and salads to remove any traces of soil which could contain toxoplasma.
  • Go wholegrain as often as possible with bread, pasta, rice and other starchy foods.
  • Up your iron stores by eating red meat, green leafy veggies, fortified breakfast cereals, dried fruit, nuts, seeds, tofu, pulses and beans regularly.
  • Eat regular meals and keep snacks healthy.

The big pregnancy myth is that you need to eat enough for 2. Unfortunately this isn’t true! The body becomes more efficient at using the food you give it. So you don’t need to eat any extra until the second and third trimester when you may need 2-300 kcals extra a day.

 

There are several foods that you need to stay away from when pregnant:

  • Mould ripened cheese (brie, camembert, goats cheese that has a hard rind).
  • Soft blue cheese (Danish blue, gorgonzola, roquefort).

Cheese made with mould can contain listeria, listeriosis can cause miscarriage and increase the risk of still birth.

  • Eggs should be well cooked, raw and undercooked eggs can cause salmonella poisoning. Avoid home made mayonnaise as well.
  • Pate can also contain listeria.
  • Raw and undercooked meat.
  • Liver, liver pate, liver sausage and other liver products, these contain high levels of vitamin A which can cause birth defects.
  • Alcohol should be avoided due to fetal alcohol syndrome.
  • Caffeine should be limited to no more than 200mg per day (2 mugs of tea or instant coffee, 1 mug filter coffee). Watch out for caffeine in energy drinks, chocolate, hot chocolate and cola drinks.
  • Sword Fish, shark and marlin should be avoided due to the levels of mercury they can contain, oily fish should be limited to 2 portions a week due to the levels of PCB’s and dioxins (pollutants) in them.
  • Shellfish should only be eaten when properly cooked as these can also cause food poisoning.

 

 

Sri-Lanka Breakfast

Dietitian UK: Sri-Lanka rice and curry breakfast
Dietitian UK: Sri-Lanka rice and curry breakfast

Breakfast….it’s one of my favourite meals of the day, and even more so when I’m in Sri-Lanka.

I’m half Sri-Lankan and so I have a special love for this teardop shaped island in the sun. We visit regularly as we have lots of family and also work with Young Hope – a charity that supports children orphaned post tsunami and the civil war.

One of the best bits about visiting Sri-Lanka for me has to be the food. I am a true food-a-holic. Good food makes me happy. Tasty, healthy food is even better. Sri-Lankan cuisine can be great for hitting that food spot for me.

In the UK breakfast can be a bit of a dull affair, lots of toast and cereal. Over in Sri-Lanka it’s a whole different story…. think tropical fruit, Hoppers – special pancakes that are crispy on the outside and soft in the middle, string hoopers – rice noodles shaped in a round design, omelettes, kiri-bath – coconut rice and many varieties of rice and curry. Yup that’s right, rice and curry for breakfast. I love to embrace all of this and actually rice and curry for brekkie is pretty good. My personal preference is for lentils with a fish curry served with a spoon of chilli hot sambol…..and it’s all wheat free, yay!

What’s the strangest thing you’ve had for breakfast?

Dietitian UK: Tropical Fruit Platter
Dietitian UK: Tropical Fruit Platter 

Dietitian UK: Sri-Lankan Kiri-bath, Spinach and Sambal (coconut rice)
Dietitian UK: Sri-Lankan Kiri-bath, Spinach and Sambal (coconut rice)