Salmon fish cakes with dip and pita chips

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

4 Birds Eye Salmon Cakes with Vegetables and Herb Pita chips

4 mini (40g each) wholemeal pita breads, cut in triangles

spray oil

1 teaspoon paprika

1/8 teaspoon salt

½ x 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

1 clove garlic

¼ teaspoon dried chilli flakes

1 lime, zest and juice

40g unsalted peanuts

2 tablespoons chopped fresh parsley

Salad

3 cups cherry tomatoes

5 cups baby spinach

4 tablespoons light balsamic dressing

Instructions

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1 Preheat oven to 220°C. Place frozen salmon cakes on a non-stick baking tray. Bake for 25 minutes, turning halfway through. At the same time spray pita bread with oil. Sprinkle with paprika and salt and place on another baking tray. Cook on a low shelf for 10-15 minutes, turning once.

2 Meanwhile, place all dip ingredients in a blender and process until smooth. Add a little water for a more runny consistency. Season to taste.

3 Once cakes are cooked serve with dip, chips and salad.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 19 g

Total fat 18 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 9 g

Dietary fibre 7 g

Sodium 800 mg

Calcium 100 mg

Iron 2.5 mg

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.