Ginger salmon cakes with green coleslaw
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
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