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Salmon ginger cakes with green slaw
Serves: 4
Time to make: 25 mins
Ingredients
- 300g skinless salmon fillets
- 4 spring onions, very finely sliced
- 4cm piece fresh ginger, grated
- 2 cups cooked mashed orange kumara
- 1 lime, grated zest
- ½ cup wholemeal breadcrumbs
- Coleslaw
- 3 cups mixed grated courgettes and cucumbers
- 1 green capsicum, very finely sliced
- 3 tablespoons balsamic dressing made with 2 parts balsamic vinegar to 1 part olive oil
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Instructions
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 420cal
-
Kilojoules 1760kJ
-
Protein 18g
-
Total fat 22g
-
–Saturated fat 6g
-
Carbohydrates 35g
-
–Sugars 13g
-
Dietary fibre 5g
-
Sodium 220mg
-
Calcium 90mg
-
Iron 2mg
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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