Leek, parsley and chive fishcakes

Prep time: 35 mins
Cook: 30 mins
Serves: 4

Fishcakes are a great way to enjoy fish, which is a great source low fat protein.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
77.0g	Carbohydrate
684.0Kcal	Energy

	Low phosphate		Low protein
	Low potassium		Low salt
77.0g	Carbohydrate	684.0Kcal	Energy

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

These delicious crispy fishcakes are simple to make and deliver great flavour from the leeks and chives for a weeknight dinner.

Download recipe card

Ingredients

3 medium potatoes

100g salmon, skinless and boneless

100g pollock, skinless and boneless

Zest of one small lemon

1 tablespoon fresh parsley

1 tablespoon fresh chives

1 leek

Freshly ground black pepper

2 eggs, beaten

4oz plain flour

6oz fresh white or panko breadcrumbs

3 tablespoons vegetable oil

80g mixed salad leaves

Method

Leek, parsley and chive fishcakes

Pre heat your oven to 220C/gas mark 7. Peel the potatoes and chop into small chunks. Boil for 20-30 minutes in plenty of water until soft and then mash. Clean, trim and slice the leeks then fry in a tablespoon of oil until soft.

Steam, bake or poach the fish until cooked and starting to flake. Remove it from the liquid with a slotted spatula and gently flake into a bowl.

Stir the leeks, flaked fish, lemon zest, black pepper and herbs into the mashed potato. With wet hands, roll the fishcake mixture into 8 small balls. Lightly press and shape to make fishcakes.

Roll each fishcake in flour, dip into the beaten egg and coat in breadcrumbs. Pour the rest of the oil on to a baking tray and place the fishcakes on top, turn over to ensure there is oil on both sides. Bake for 20 minutes, turning half way through until golden brown. Serve with mixed salad leaves.

Food Facts

Carbohydrate

The main source of carbohydrate in this meal is from the potatoes, flour and breadcrumbs. The total carbohydrate value has been provided for those who are trained in insulin adjustment.

Phosphate/ potassium

The fish naturally contains phosphate. If you have been prescribed a phosphate binder ensure you take them with this dish. Boiling potatoes and draining and discarding the water helps to lower the potassium. You could lower the potassium further by boiling the leeks instead of frying.

Protein

If you have been advised to follow a lower protein diet, reduce the amount of fish to 75g of each variety.

Gluten free

Use gluten free breadcrumbs and flour.

Healthier option

There is no added salt in this recipe and baking the fishcakes reduces the fat added in the cooking process.

Storage

This dish is best cooked fresh. Leftovers can be cooled and refrigerated. Keep in an airtight container and eat within two days. Heat thoroughly before serving.

Tips

To poach your fish, fill a wide bottom saucepan with water and bring to a simmer. Add your fish and cook for ten minutes on a low simmer. The fish is cooked when it is opaque and starts to flake when prodded.