Salmon & prawn fishcakes with tomato & red pepper tartare sauce |

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Salmon & prawn fishcakes with tomato & red pepper tartare sauce

We’ve swapped out the potato to make more room for lovely fish


Serves 4

Ready in about 1 hour

800g floury potatoes, such as Maris Piper, peeled and cut into chips

Low-calorie cooking spray

Romaine lettuce and cherry tomato salad, to serve

Lime wedges, to serve

For the tartare sauce:

200g fat-free natural fromage frais

4 level tbsp extra-light mayonnaise

2 tbsp drained and finely diced roasted red peppers in brine from a jar

1 tomato, deseeded and very finely diced

2 tbsp capers, drained, rinsed and chopped

2 tbsp finely diced gherkins

For the fishcakes:

500g skinless and boneless salmon fillets, roughly chopped

200g smoked salmon trimmings

200g raw or frozen tiger prawns, defrosted if frozen

8 spring onions, finely chopped

1 tsp each of grated fresh garlic and grated fresh root ginger

2 tbsp finely chopped fresh coriander

1 red chilli, deseeded and finely diced

1 medium egg, lightly beaten

1 Put all the sauce ingredients in a bowl, saving a little pepper and gherkin to serve. Season, mix well, cover and chill until ready to use.

2 Preheat your oven to 200°C/ fan 180°C/gas 6. For the fishcakes, put all the ingredients except the egg in a food processor. Season well and whizz until fairly well combined.

3 Divide the mixture into 8 portions and shape each into a fishcake. Place on a baking tray lined with baking paper and set aside.

4 Boil the chips for 3-4 minutes, then drain well. Spread in a single layer on a non-stick baking tray. Spray with low-calorie cooking spray and season. Lightly brush the fishcakes with the egg. Bake the chips on the top shelf and the fishcakes below for 20-25 minutes, or until both are golden.

5 Serve 2 fishcakes per person with a quarter of the tartare sauce, the chips, salad and lime wedges.

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About Slimming World

Welcome to the May/June issue of Slimming World magazine – your complete guide to slimming success! Featuring amazing real-life transformations, new twists on the nation’s favourite recipes, and expert advice to keep your slimming campaign on track. 20s, 30s, 40s, 50s and 60s… this issue’s star slimmers span every decade. Discover how 28-year-old cover star Elena made weight loss work as a busy mum; meet Woman of the Year Hollie, 8st 6lbs lighter at 30; see how keen cyclist Karl lost nearly 8st at 50; then celebrate 10 years at target with Pauline, 67, and find out what she’s learned along the way. As one of the secrets of losing that lasts is falling in love with food, we asked readers to share their best-loved dishes, so we could make them even more delicious. We can’t wait for you to try them! Is a better love life high on your wish list, too? Then don’t miss our guide to firing up your libido: the best news is you don’t have to wait until you’ve reached your target weight to reignite passion between the sheets… Plus: a brilliant bank holiday menu plan; a clever commitment-boosting quiz, and 10 ways to get fit for free. Here’s to the exciting next chapter on your journey to slim