A regular intake of fatty fish helps to supply essential fatty acids, not made by the body, but much needed for brain health and their anti-inflammatory properties. These star fish cakes are made from pilchards and are the perfect way to disguise these often rejected fish. Without a regular intake of fatty fish and omega enriched food products, supplementation of omega 3 is required. Omega 6 is more readily available in nuts, seeds and plant oils and should be consumed in adequate quantities when living a healthy lifestyle.
Fish is an excellent source of low fat protein that helps to reduce cholesterol when used as a regular substitute for fatty red meat. Fatty fish, in particular, help to raise HDL (good cholesterol) levels. Fish should however always be grilled rather than fried and served with vegetables or oven baked potatoes rather than fried chips. When eating fish out, avoid fish deep fried in batter or remove the batter before eating.
These fish cakes are easy to make and allow room for additional herbs and spices according to personal preference. Serve with oven baked potato wedges (skin on), cucumber slices and a lemon mayonnaise dip for added novelty and flavour. This will help to mask the fish flavour further.
To make the lemon mayonnaise dip, simply combine freshly squeezed lemon juice and lemon zest with 1/4 cup mayonnaise and 2 T milk, mixing well to combine. Bottled lemon juice will be suitable if you do not have a fresh lemon on hand.
Economical tips for fish cakes:
- Add shredded hake or a tin of lentils and an extra egg to make more fish cakes
- Watch out for pilchards on special and stock them in your pantry cupboard for a quick Friday night meal. The kids can help.
Other ways to enjoy fish:
- Fish braai
- Hake strips and coleslaw
- Homemade fish fingers (hake fingers crumbed with crushed corn flakes)
- Tuna mayo sandwiches
- Tuna salad wraps
Star Fish Cakes with Lemon Mayo Dip Recipe
By February 19, 2012Published:
- Yield: 15 fishcakes (5 Servings)
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
A regular intake of fatty fish helps to supply essential fatty acids, not made by the body, but much needed for brain health and their …
- 1 tin pilchards in tomato sauce 410 g tin
- 1/2 onion chopped
- 1 cup frozen sweetcorn boiled
- 2 tablespoons lemon juice
- 1 extra large egg
- 4 slices brown bread crumbed
- Split the pilchards down the middle to remove bones if necessary
- Place all the ingredients in a bowl and mix well
- Press heaped tablespoons of the mixture into a star shaped cookie cutter
- Dust the fish stars with flour and bake until golden brown at 180 C