Salmon Fishcakes recipe from Healthy Hormones

Murdoch Books
4 days ago
2 min read

Check out this scrumptious and hormone friendly recipe from Healthy Hormones.

Healthy Hormones by Belinda Kirkpatrick and Ainsley Johnstone

Fishcakes are an economical way to include more fish in your diet. Tinned salmon is a great way to add more hormone- and mood-friendly omega-3s to your diet and, thanks to the small bones, it’s also an excellent source of calcium. I would recommend this recipe if you’re avoiding dairy and for those whose menstrual cycles are absent or irregular.

Preparation 15 mins

Cooking 30 mins

Serves 4

1 sweet potato, coarsely chopped
2 x 210 g (7½ oz) tins wild-caught salmon with bones, drained
2 eggs, whisked
75 g (2¾ oz/3/4 cup) quinoa flakes
1/2 cup finely chopped fennel
15 g (1/2 oz/1/4 cup) chopped flat-leaf (Italian) parsley
30 g (1 oz/1/4 cup) chopped spring onions (scallions)
15 g (1/2 oz/1/4 cup) chopped dill
grated zest of 1 lemon
olive oil, for frying
micro herbs, for serving

Fill a saucepan with water, add the sweet potato and boil for about 10 minutes until soft. Drain and mash with a fork so it cools slightly. Add the salmon, eggs, quinoa flakes, fennel, parsley spring onion, dill and lemon zest, then season with salt and pepper. Gently mix to combine. Form into small patties roughly the size of the palm of your hand. Heat a frying pan over medium heat and add olive oil. Fry the patties in the oil until golden on both sides. Scatter with micro herbs and serve with a green salad, lemon wedges and Creamy tahini dressing below.

Creamy Tahini Dressing

Preparation 5 mins

Makes 200 g (7 oz/1 cup)
2 tablespoons hulled tahini
2 tablespoons hummus
3 tablespoons plain yoghurt
1 teaspoon ground cumin
grated zest and juice of 1/2 orange

Put all of the ingredients in an airtight container, stirring well as you add each ingredient. Season with salt and pepper. Store in the fridge for up to 1 week. Serve with meat, fish and roasted veggies (I'd eat it with anything).