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This delicious low fat fish recipe is
high in proteins.
For the lowfat fish cakes:
Haddock fillets - 350g (skinned)
Potatoes - 350 (coarsely chopped)
Skimmed milk - 5 tbsps
Lemon juice - 1 tbsp
Horseradish sauce - 1 t\bsp
Parsley - 2 tbsp (chopped)
Wholemeal breadcrumbs - 2 cups
Salt and black pepper
For the lemon and chive sauce:
Thinly pared rind and juice of 1/2 a lemon
Dry white wine - 1/2 cup
Ginger - 2 slices
Cornstarch - 2 tsp
Chives - 2 tbsp (chopped)
To make the sauce:
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Julienne the lemon rind and put
in a pan with lemon juice, wine and ginger. Add
salt and pepper to taste. Simmer for 5 to 6 minutes.
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Mix the cornstarch with a little
water. Then add into the sauce to thicken it. Add
in the chives just 2 minutes before serving.
To make the fishcakes.
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Boil potatoes for 15 to 20 minutes.
Drain the water, and then add in milk and mash.
Season with some salt and pepper.
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Puree the fish with lemon juice,
horseradish in a food processor. Then mix with potatoes
and parsley.
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Shape the mixture in to several
fish cakes. Depending on how big you want them,
you'll have more or less. Coat the fishcakes in
breadcrumbs. Chill for 30 minutes.
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Either grill the fishcakes or sautee
in a frying pan. Cook for 5 to 8 minutes until browned
and cooked.
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Serve with the lemon sauce.
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* 1.99g of fat per serving (20g of protein) Back
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