Tag Archives: salad

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 😉


Crunchy, Healthy, Happy Coleslaw

Coleslaw takes me back to my childhood days on the Isle of Wight. My parents had a hotel and every Sunday it was quiche and salad day (and No this wasn’t the 70’s I’m not that old yet!). Now this wasn’t the limp lifeless bit of lettuce and cucumber hanging off the plate, but a colourful array of everything my mum could think of. Think red cabbage, beetroot, rice salads, apple and celery, roasted peppers and always coleslaw.

Now being married to a man who originally said he wouldn’t eat salad (rabbit food as he called it), Coleslaw was one of the first salady things I could convince him to eat. I’m not a fan of mayonnaise in any shape or form…so here’s our home made version. It literally takes 5 minutes to knock this up if you have a food processor and if you don’t….then you get a good arm workout thrown in too with all the chopping action 😉

Recipe: (Serves 4-6)

1/2 white cabbage

4 medium carrots

1 dessert spoon white wine vinegar

1 tablespoon mayonnaise

Using a hand-held grater or a grater attachment in a food processor to grate the cabbage and carrots. You can add onion at this point as well if you like.

Then simply mix in the mayonnaise and white wine vinegar. It won’t be thickly coated in mayonanise but the vinegar helps with this and you are left with a fresh, crunchy, healthier coleslaw. Give it a whirl!

We had ours with jacket potatoes, beetoot, sweetcorn, peppers, cheese and ham. Comfort food that’s good for you too.

Dietitian UK: Coleslaw
Dietitian UK: Coleslaw