SALMON FISH CAKES

SERVES 4

Fish cakes are an economical way to include more fish in your diet. Tinned salmon is a great way to add more hormone- and mood-friendly omega-3s to your diet. I would recommend this recipe if you’re avoiding dairy and for women whose menstrual cycles are absent or irregular.

1 kumara, coarsely chopped

2 x 210g salmon with

bones, drained

2 eggs, whisked

75g quinoa flakes

½ cup fennel, finely chopped

¼ cup flat-leaf parsley,

chopped

¼ cup spring onions, chopped

¼ cup dill, chopped

Grated zest of 1 lemon

Olive oil, for frying Micro herbs, green salad and

lemon wedges, to serve

1 Fill a saucepan with water, add the kumara and boil for about 10 minutes until soft. Drain and mash with a fork so it cools slightly.

2 Add the salmon, eggs, quinoa flakes, fennel, parsley, spring onion, dill and lemon zest, then season with salt and pepper. Gently mix to combine. Form into small patties, roughly the size of the palm of your hand.

3 Heat a frying pan over medium heat and add the olive oil. Fry the patties in the oil until golden on both sides. Scatter with micro herbs, then serve with a green salad, lemon wedges and creamy tahini dressing (see left).