RECIPES > FAMILY MEALS
SALMON FISHCAKES
Looking for easy gluten-free dinner recipes for the family? Try these omega-3 packed salmon fishcakes with an Asian twist.
SERVES 4
Ingredients
-
Salmon, skinned and boned
500g
-
Sweet potato, cooked and mashed
600g
-
Lime zest, grated
2 tsp
-
Lime juice
1 tbsp
-
Fresh ginger, grated
2 tsp
-
Spring onions, sliced finely
4
-
Parsley or mint, finely chopped
1 tbsp
-
Egg, lightly beaten
1
-
Sesame seeds
½ cup
-
Vegetable, oil for brushing
-
Asian vegetables, stir-fried, to serve
-
Sweet chilli sauce, to serve
Method
STEP 1
Preheat oven to 200°C. Line a baking tray with some baking paper and oil it, or oil a non-stick baking tray.
STEP 2
Cook the salmon for 5-7 minutes, until just cooked. Remove from oven and allow to cool for 5 minutes.
STEP 3
Flake the cooked fish and, in a large mixing bowl, combine with the mashed sweet potato, lime zest and juice, ginger, onions and herbs. Season with salt and pepper. Shape into eight evenly sized cakes.
STEP 4
Lightly beat the egg in a small flat bowl place the sesame seeds on a plate. Dip each cake in the egg and then roll gently in the sesame seeds. Place on the prepared baking tray and brush the fish cakes with oil.
STEP 5
Bake in preheated oven for around 25-30 minutes. Serve the hot fishcakes with a medley of stir-fried baby corn, snow peas, sliced carrots and spring onions. Drizzle with sweet chilli sauce, if desired.
NUTRIENT ANALYSIS
Based on 4 serves, per serve: Energy: 2,089kJ; Protein: 36.6g; Fat: 28.2g; Saturated fat: 4.6g; Carbohydrate: 22.1g (1.5 exchanges)
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