Fishcakes with barley salad and lemon drizzle

Mackerel and sardines are very good sources of omega 3 fatty acids. They play a crucial role in brain function, as well as normal growth and development. Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis.
Oats are a good source of soluble fibre- also known as oat beta-glucan. Research suggests that the soluble fibre in oats may reduce the risk of coronary heart disease by reducing cholesterol levels, specifically LDL cholesterol.

 

Servings 4

Ingredients

Fishcakes:

  • 1 can (400 g) of mackerel (middle cut)
  • ¼ cup oat bran
  • ½ cup grated carrot
  • 1 free-range egg
  • zest of 1 lemon
  • 10g chopped fresh herbs (chives, dill, parsley)
  • salt and pepper
  • 2Tbs avocado oil

Barley Salad

  • 1 cup cooked pearl barley, cold
  • 40g watercress
  • ½ medium cucumber
  • 1 avocado
  • 50g almonds, raw and chopped
  • 50g mixed bean sprouts
  • 100g cherry tomatoes, cut in half
  • 50g sliced red onion
  • 50g basil
  • 10g fennel
  • 100g feta
  • salt and pepper

Lemon Drizzle

  • zest and juice of 1 lemon
  • 1tsp smooth Dijon mustard
  • 4Tbs extra virgin olive oil
  • 1tsp chopped chives
  • salt and pepper

Method

Fishcakes

  • Drain the mackerel of any liquid, and put it into a large mixing bowl.
  • Using a fork, shred the fish up until it’s fine and there are no large chunks.
  • Add the oat bran, carrot, egg, lemon zest, and chopped herbs, and mix well.
  • Leave the mixture to stand for about 30 minutes in the fridge, so the oat bran soaks up excess liquid in the mixture.
  • Separate the mixture into 8 equal sized balls, and shape them into patties.
  • Season the fishcakes with salt and pepper.
  • Put a large non-stick frying pan onto a medium heat and drizzle the oil into the pan.
  • Once the pan is hot, add the fishcakes and fry on the first side for around 2 minutes, until golden brown. Turn them over and repeat on the other side.

Barley Salad

  • Wash the cucumber, tomatoes and herbs.
  • Using a peeler, shave the cucumber into ribbons.
  • Cut the avocado in half, remove the skin and pip and cut the avocado into chunks.
  • In a large bowl, mix together the barley, cucumber ribbons, almonds, bean sprouts, tomatoes, onion, tear the fennel and basil up and add to the salad.
  • Assemble the salad on a platter. Spread the barley salad mixture on the bottom of the platter.
  • Add the chunks of avocado, and crumble the feta over the top of the salad. Sprinkle the watercress on top of the salad.

Lemon Drizzle

  • Whisk together the lemon juice, zest and mustard.
  • Drizzle the olive oil into the lemon mixture whilst whisking.

Mix in the chopped chives, and season with salt & pepper.

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