Salmon and kumara cakes with cucumber and avocado salad
Serves: 4
Time to make: 40 mins
Total cost: $18.76 / $4.69 per serve
(at time of publication)
Ingredients
- 400g kumara, peeled, cut in 3cm pieces
- 2 x 105g cans salmon in spring water, drained
- ½ cup wholemeal breadcrumbs
- ½ teaspoon zest of lemon
- 2 eggs, lightly beaten
- 1 tablespoon chopped chives
- 1 tablespoon olive oil
- 2 medium Lebanese cucumbers, peeled in long thin ribbons
- 2 tablespoons thinly sliced red onion
- ½ medium avocado, sliced in long wedges
- 2 tablespoons fresh lemon juice
- 4 cups salad greens, to serve
- ½ cup low-fat plain yoghurt, to serve
- lemon wedges, to serve
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Boil or steam kumara for 8 minutes, or until just tender; drain and let moisture evaporate. Mash kumara with salmon until almost smooth. Mix breadcrumbs, lemon zest, egg and chives into bowl. Wet hands to form mixture into 4 large patties. (Mixture should be quite soft.)
2 Set a large non-stick frying pan over medium heat. Add olive oil and cook patties for 3-4 minutes per side, or until cakes are firm, golden and cooked through.
3 Meanwhile, combine cucumber, onion, avocado and lemon juice in a medium bowl to make salad.
4 Serve salmon and sweet potato cakes with a dollop of yoghurt, salad and lemon wedges.
Nutrition Info (per serve)
-
Calories 353cal
-
Kilojoules 1480kJ
-
Protein 18g
-
Total fat 13g
-
–Saturated fat 3g
-
Carbohydrates 40g
-
–Sugars 9g
-
Dietary fibre 5g
-
Sodium 410mg
-
Calcium 190mg
-
Iron 2.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
