Salmon ginger cakes with green slaw

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

300g skinless salmon fillets
4 spring onions, very finely sliced
4cm piece fresh ginger, grated
2 cups cooked mashed orange kumarasweet-potatoX
1 lime, grated zest
½ cup wholemeal breadcrumbs
Coleslaw
3 cups mixed grated courgettezucchiniXszucchini, summer squashX and cucumbers
1 green capsicum, very finely sliced
3 tablespoons balsamic dressing made with 2 parts balsamic vinegar to 1 part olive oil

Instructions

Stay Awake

1 Cook salmon in a non-stick pan or microwave until tender. Flake finely with a fork. Place in a bowl.

2 Heat a pan with oil spray and cook 2 onions until softened. Add ginger and cook for a few minutes. Add to salmon.

3 Add kumara with lime zest and breadcrumbs. Season and mix well. Divide into 4 patties. Chill for 5 minutes. Meanwhile, prepare coleslaw: mix ingredients together with remaining spring onions.

4 Spray a non-stick pan with oil. Cook cakes until lightly golden, turning once. Serve with coleslaw.

Variations

Make it gluten free: Use gluten-free breadcrumbs.

Nutrition Info (per serve)

Calories 420 cal

Kilojoules 1760 kJ

Protein 18 g

Total fat 22 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 5 g

Sodium 220 mg

Calcium 90 mg

Iron 2 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.