Ginger sal­mon cakes with green coleslaw

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $4.60 Time to make 25 min di­a­betes friendly dairy free 300g skin­less sal­mon fil­lets 4 shal­lots, very finely sliced 1 x 4cm piece ginger, grated 2 cups mashed

cooked sweet potato Zest of 1 lime ½ cup whole­meal bread­crumbs

Coleslaw

3 cups mixed grated

zuc­chini and cu­cum­ber 1 green cap­sicum, finely diced 2 ta­ble­spoons bal­samic vine­gar 1 ta­ble­spoon olive oil 1 Spray a large non-stick fry­ing pan with olive oil and set over medium–high heat. Add sal­mon fil­lets and cook for 2–3 min­utes per side, or un­til ten­der. Flake cooked sal­mon finely with a fork and trans­fer to a large bowl. 2 Spray a small non-stick fry­ing pan with olive oil and set over medium heat. Add half of the shal­lots to pan; cook un­til soft. Add ginger to pan; cook for a few min­utes. Add shal­lots and ginger to sal­mon bowl. 3 Add mashed sweet potato to sal­mon bowl with lime zest and bread­crumbs; sea­son with black pep­per and mix well. Wet hands to shape mix­ture into 4 pat­ties, then re­frig­er­ate for 5 min­utes. Mean­while, make coleslaw: Mix all in­gre­di­ents with re­main­ing shal­lots in a salad bowl. 4 Spray a large non-stick fry­ing pan with olive oil and set over medium–high heat. Cook pat­ties for 2–3 min­utes per side, or un­til cakes are slightly golden. 5 Serve ginger sal­mon cakes with green coleslaw.

Ginger sal­mon cakes with green coleslaw Dou­ble the recipe to have this din­ner as a vegie-packed lunch

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.