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Before you jump to Fish cakes recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

Until fairly recently any individual who indicated concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we cannot change things for the better without everyone’s active contribution. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.

A massive amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

The kitchen on its own gives you many small ways by which energy and money can be saved. It is quite straightforward to live green, of course. It’s related to being practical, most of the time.

We hope you got insight from reading it, now let’s go back to fish cakes recipe. You can cook fish cakes using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Fish cakes:

1. You need 3 potatoes
2. You need 1/2 bunch kale
3. Get 50 ml olive oil
4. Use 200 g fish hot smoked (cod or salmon works well)
5. Prepare 50 g whole wheat flour
6. Provide 1 egg beaten
7. Prepare 50 g polenta
8. Provide 20 g linseeds
9. You need 50 ml macadamia nut oil
10. Get salt

Instructions to make Fish cakes:

1. Chop the potatoes (but don't peel) and boil for 15 mins
2. De-stem and chop the kale and steam for 5 mins (I normally steam above the potatoes)
3. Once the potatoes are cooked, drain well and mash, stir in the olive oil, kale and fish
4. Once the mixture is cool enough to handle form into 6 cakes
5. Place the flour on one plate, the beaten eggs on another and the polenta and linseeds on a third
6. Coat the fishcakes in the flour, eggs and polenta
7. Heat the macadamia nut oil in a pan and fry the fishcakes on each side until crispy
8. Season with salt, then serve with chilli sauce, ketchup and mayonnaise

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