SALMON PAT­TIES

Diabetic Living - - FOOD IN FOCUS -

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

soy sauce

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).

NU­TRI­TION INFO

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

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