Salmon fish cakes with yoghurt & cucumber salad

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Salmon fish cakes with yoghurt & cucumber salad

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  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Salad recipes, Salmon recipes

Ingredients

  • 400g sweet potato, peeled, chopped
  • 415g can red salmon, drained, flaked
  • 2 shallots, sliced
  • 1 garlic clove, crushed
  • Salt & freshly ground pepper
  • 2 tablespoons olive oil

Salad

  • 1/4 cup (70g) natural yoghurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 4 Lebanese cucumbers, peeled into ribbons

Method

  • Step 1
    Place the sweet potato in a saucepan and cover with cold water. Bring to the boil and cook until tender. Drain and mash well. Allow to cool slightly.
  • Step 2
    Combine the sweet potato, salmon, shallots and garlic in a bowl. Season with salt and pepper. Refrigerate.
  • Step 3
    To make the salad, combine the yoghurt, lemon juice and dill. Season with salt and pepper. Add the cucumber ribbons and toss gently to combine.
  • Step 4
    Divide the salmon mixture into eight portions, shaping each into a patty. Heat half the oil in a frying pan over a medium heat. Cook half the fish cakes until golden. Carefully transfer to a plate. Repeat with remaining oil and fish cakes. Serve with the yoghurt and cucumber salad.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1267 kj

    Energy

  • 16g

    Fat Total

  • 3g

    Saturated Fat

  • 3g

    Fibre

  • 21g

    Protein

  • 63mg

    Cholesterol

  • 355.38mg

    Sodium

  • 8g

    Carbs (sugar)

  • 17g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Gemma Purcell
  • Image credit: Louise Lister & John Paul Urizar
  • Publication: Fresh Living

Source: taste.com.au

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