cals 637 | sat fat 8g | sugar 6.2g | serves 1

Women's Health (UK) - - EAT SMART -


130g sal­mon fil­let • 1 tbsp olive oil, plus ex­tra for fry­ing • 25g quinoa, cooked • 3 pars­ley sprigs, chopped • 1 spring onion, sliced • 1 tsp may­on­naise • 1 tsp mus­tard • pinch of smoked pa­prika • squeeze of lemon • 1 egg For the salad: 1 beet­root, cooked and sliced • ¼ cu­cum­ber, sliced • hand­ful of wa­ter­cress • squeeze of lemon


1. Pre­heat the oven to 170°C. Driz­zle the sal­mon with olive oil, sea­son, then roast for

8 mins. Re­move from the oven and flake with a fork.

2. Com­bine the salad in­gre­di­ents in a bowl, mix well and sea­son.

3. In an­other bowl, com­bine the sal­mon, quinoa, pars­ley, spring onion, mayo, mus­tard, pa­prika and lemon juice, then sea­son.

4. In a third bowl (apolo­gies, dish­washer), whisk the egg and add 2 tsp to the sal­mon mix­ture.

5. Get your hands dirty to mould the mix­ture into 5cm frit­ters. You should be able to make four.

6. Heat a lit­tle olive oil in a fry­ing pan and fry the frit­ters on each side un­til golden. Dish up with the salad and dig in.

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