PREP TIME: 20 MINS COOK TIME: 10 MINS SERVES 4 (AS A MAIN)
550g boneless and skinless salmon
fillets, cut into chunks
11⁄4 Tbsp Thai or gluten-free
red curry paste
Small piece ginger, grated
1 tsp salt-reduced or gluten-free
1 bunch of coriander, leaves picked,
half leaves chopped
1 tsp vegetable oil
210g (1 cup) Doongara Low GI White Rice, cooked following packet directions, to serve
1 small Lebanese cucumber and 1 small carrot, peeled into ribbons, to serve
Lemon wedges, to serve
1 Put salmon, curry paste, ginger, soy sauce and chopped coriander in food processor. Cover and pulse until salmon is roughly minced. Tip the mixture out into a bowl. Shape into 4 patties.
2 Heat oil in large non-stick frying pan over medium heat. Add patties. Cook for 4 minutes each side, or until crisp on the outside and cooked through.
4 Serve salmon patties with the rice, cucumber, carrot and lemon wedges. Alternatively, try serving the salmon patties with Chicory, pomegranate and feta salad (see recipe, right).
PER SERVE (with rice, carrot and cucumber) 2100 kJ, protein 33g, total fat 19g (sat. fat 6g), carbs 47g, fibre 3g, sodium 491mg • Carb exchanges 3• GI estimate low • Gluten-free option
PER SERVE (with Chicory, pomegranate & feta salad) 2000kJ, protein 38g, total fat 29g
(sat. fat 9g), carbs 12g, fibre 8g, sodium 745mg • Carb exchanges 1 • GI estimate low • Gluten-free option • Lower carb