Vitamin D has many important functions in the body, including maintaining strong teeth and bones and keeping the immune system healthy.
We get most of our vitamin D from sunlight on our skin and a little from our diet. It is found in relatively few foods and often in small amounts. Oily fish is one of the best sources, salmon in particular.
Prep time: 25 mins
Cooking time: 10 mins
Total time: 35 mins
Ingredients (Serves 4)
- 225g floury potatoes, peeled and cut into chunks
- 40g olive oil spread
- 6 spring onions, thinly sliced
- 3 tbsp chopped fresh flatleaf parsley
- 1 lemon, zest and juice
- 2 x 200g tins of red salmon
- Freshly ground black pepper
- 2 tbsp olive oil
Boil the potatoes in a pan of boiling water for 12-18 minutes, or until tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Pass the potatoes through a potato ricer into a bowl, then set aside to cool slightly.
Melt the spread in a frying pan and fry the spring onions for 2-3 minutes, or until just softened. Add the spring onions, parsley, lemon zest and juice into the potatoes and stir until well combined.
Season with plenty of pepper, then add the salmon and carefully fold together.
Divide the mixture into eight small fishcakes. Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side, or until cooked through and golden brown on both sides.