Having just made a cake with some 12 ingredients I appreciate the simplicity of a recipe with just 4! Perhaps that is why I have been a fan of the 2 Aussie cooks Kim McCosker and Rachael Bermingham. They have written books (selling 3 million copies!) and have a website that has recipes that use just 4 ingredients and it’s a real winner.
They have very kindly allowed me to reproduce one of their recipes which I make frequently, fishcakes flavoured with lime. It is bariatric-friendly so suitable for band, bypass, sleeve and other weight-loss surgery patients, post surgery. It is sure to become a family favourite.
It is from their new book 4 Ingredients 2. I use Frylight Spray and a non-stick pan to cook the fishcakes to keep the fat level as low as possible they use a little oil – the choice is yours. Serve with a little extra light mayonnaise if liked.
LIME AND SALMON FISHCAKES
400g can pink salmon, drained
1 egg, beaten
3 slices wholemeal bread, made into breadcrumbs
1. Grate the zest from the lime then squeeze the juice. Place the zest, juice, salmon, egg and breadcrumbs in a bowl. Add salt and pepper to taste then mix well to combine. Shape into 12 fishcakes.
2. Spray a large non-stick frying pan with Frylight spray (or brush with a little oil). Cook over a moderate then gentle heat until heated through, about 10-15 minutes, and with a crisp outer crumb.
3. Serve hot with a little extra light mayonnaise if liked.
TIP: Crumb the bread in a food processor or use frozen bread and a grater.
WLS PORTION: 1-2
Image courtesy of www.4ingredients.co.uk