Tag Archives: mushrooms

Fish Cakes that go Fast.

We’ve had a really odd few weeks of weather, it’s rained ALOT and then there have been moments of lovely sunshine, though not many of them. It’s meant that instead of being out in the garden picking beans in strappy tops and shorts, I’m craving more wintery foods. So as a compromise here’s my fishcake recipe, works for winter, summer, spring or autumn 😉

The added bonus with this recipe is it gets those family members who say they don’t like fish, to eat fish. I always like to prove people wrong on foods when they say they don’t like foods! Also you can get in some omega 3’s which are great for reducing inflammation, for improving blood flow, for boosting brain power and keeping the heart healthy, then whack in some hidden veggies too.

My toddler always ends up eating her portion and then asking for more, so eats half of my portion too – and I never remember this when making them. So mental note to you all….make extra.


450g of fish (I used a mix of salmon and pollack)

300g potato

100ml white wine

chopped herbs and a bayleaf

small knob of butter

200g mushrooms finely chopped

2 egg yolks

2 tsp mustard

  • Poach the fish in 100ml white wine with some chopped herbs, a bay leaf and a small knob of butter.
  • When it is cooked, remove from the pan and let the cooking liquid reduce down by leaving it to simmer on the hob.
  • Meanwhile peel, chop and cook the potatoes, then mash without adding butter or milk so they are dry.
  • Chop up the mushrooms or other vegetables and seperate the eggs.
  • Flake the fish into a large bowl then add the potatoes, egg yolks, mustard, cooking liquid and vegetables. Mix and then shape into fish cakes, they may be quite moist, that is fine!
Dietitian UK: fishcake mix
Dietitian UK: fishcake mix
  • Place onto a baking tray and leave to firm up in the fridge.
Dietitian UK:  Fishcakes in the fridge
Dietitian UK: Fishcakes in the fridge
  • Cook in a non stick pan when needed. I’d advise you make extra as these go quick fast in our house! I’m sure you could bake in the oven, please try it out and let me know.

Serve with a large salad and a cheeky glass of white wine 😉


Mushroom and Bean Burgers – Gluten Free

Looking for something yummy to make that is gluten free and healthy for all those summer BBQ’s? Here is my version of a Bean and mushroom burger, it’s low fat, healthy and best of all it’s gluten free.

This is also a great way to use up stale bread so non of it gets wasted. These burgers will freeze well and are a great vegetarian alternative to beef burgers. Also great for little ones, you can make them smaller so easier for tiny fingers and rest assured they are packed with protein, veggies and no salt 😉


400g/1 tin beans (kidney, cannellini or whatever you have)

100g mushrooms

100g Gluten Free bread made into breadcrumbs

1 egg

1 tsp mixed herbs

1/2 tsp chilli

1/2 tsp cumin

  • Drain and rinse the beans, then place in a food processor. If you don’t have a food processor you can use a hand held blender or a potato masher.
  • Blend the beans and then add the mushrooms, breadcrumbs, herbs, spices and egg and mix well.
  • Make the mix into either 4 large burgers or 8 smaller ones by rolling it in your hands and flattening it slightly.
  • Place the burgers onto a greased baking tray and refrigerate until needed.


Dietitian UK: Mushroom and Bean Burgers
Dietitian UK: Mushroom and Bean Burgers


  • These can either be grilled or put onto the BBQ.
  • I suggest serving with homemade guacamole and salad.


Dietitian UK: Mushroom and Bean Burgers cooked
Dietitian UK: Mushroom and Bean Burgers cooked


2 avocados

1/2 lime

pinch of chilli

1 clove garlic


  • Slice the avocado in half and remove the stone, then use a spoon to scoop out the flrsh and mash the flesh using a fork.
  • Add the juice of half a lime, the chilli and crushed garlic and mix.
  • Season to taste.