salmon-fish-cakes | aktivolife

Salmon Fish Cakes

Total time: 30 minutes

Serves 6

6.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 - Potato, cut into chunks

1 - Sweet potato, cut into chunks

4 - Spring onions, chopped

1 can - Salmon, canned, drained and flaked

2 tsp - Lemon zest

⅓ cup - Wholemeal flour

4 - Egg whites

2 tsp - Vegetable oil

4 cups - Mixed lettuce

2 - Tomatoes, diced

2 - Cucumber, sliced

½ - Red onion, diced

1 - Green capsicum, diced

2 tb - Lemon juice

⅛ tsp - Salt

⅛ tsp - Pepper

UTENSILS

Steamer, Pan, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Steam the potato and sweet potato for 10 to 15 minutes until soft. Roughly mash and set aside to cool.

2. Combine the spring onion, salmon, lemon zest, flour and egg whites. Add the mashed potato and sweet potato to the salmon mixture and mix thoroughly. Shape the mixture into 12 patties, about 2cm thick.

3. Heat the oil in a frying pan over a medium heat. Place the patties in the pan and cook for 3 minutes on each side until crisp and golden.

4. Toss the mixed lettuce, tomato, cucumber, red onion, capsicum and lemon juice together. Season with the salt and pepper.

5. Serve the salmon cakes with the salad.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 316g

Energy (kcal)

247.7

Carbs (g)

25.4

Proteins (g)

20.2

Fats (g)

5.9

Fibre (g)

6.3