salmon, chia & broc­coli fish cakes

serves 4| prep 15 mins (+ 30 mins rest­ing time) cook­ing 25 mins - - WEEKEND -

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.

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