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Salmon fish cakes with dip and pita chips
Serves: 4
Time to make: 40 mins
Hands-on time: 15 mins
Ingredients
- 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
- Dip
- ½ x 400g can chickpeas, 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
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Instructions
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 430cal
-
Kilojoules 1800kJ
-
Protein 19g
-
Total fat 18g
-
–Saturated fat 3g
-
Carbohydrates 50g
-
–Sugars 9g
-
Dietary fibre 7g
-
Sodium 800mg
-
Calcium 100mg
-
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.
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