salmon, chia & broccoli fish cakes
serves 4| prep 15 mins (+ 30 mins resting time) cooking 25 mins
400g peeled sweet potato, cut into 3cm pieces 250g broccoli, cut into florets 415g can pink or red salmon, drained, flaked 4 green shallots, trimmed, finely chopped 35g ( 13 ⁄ cup) quinoa flakes 2 tbs chia seeds 2 tbs chopped fresh continental parsley 2 tbs chopped fresh dill 2 tsp finely grated lemon rind Low-fat natural yoghurt, mixed salad leaves and baby cucumber wedges, to serve
1 Steam the sweet potato for 12 minutes or until tender. Transfer to a large bowl and use a fork to coarsely mash. Set aside to cool. 2 Meanwhile, boil or steam the broccoli for 3 minutes or until just tender. Drain and refresh under cold running water. Drain and finely chop. Add to the sweet potato along with the salmon, green shallot, quinoa flakes, chia, parsley, dill and lemon rind. Season and stir until well combined. 3 Divide the salmon mixture into 8 equal portions. Use wet hands to shape each portion into a 2cm-thick patty. Transfer to a large plate. Cover with plastic wrap. Place in the fridge for 30 minutes to rest. 4 Spray a large non-stick frying pan with oil. Heat over medium-high heat. Cook half the fish cakes for 2-3 minutes each side, until golden brown. Transfer to a lined plate. Repeat with remaining fish cakes. 5 Serve the fish cakes with yoghurt, salad leaves and cucumber.
PER SERVE • 27g protein • 14g fat (3g saturated fat) • 23g carb • 10g dietary fibre • 341 Cals (1427kj)
You can freeze the fish cakes. Prepare them to the end of Step 3. Place in an airtight container, layered with baking paper, and freeze for up to 3 months. Thaw in the fridge, then continue with Step 4.