Fish cakes



Dinner
SERVES:
4
4
DIFFICULTY:
Easy
Easy
PREP TIME:
1 hour 15 minutes
1 hour 15 minutes
COOK TIME:
15 minutes
15 minutes
Ingredients
- 500 g Skinless salmon fillet, bones removed
- 60 g All-Bran® Original
- 1 tsp Thai red curry paste
- 3 tsp Fish sauce
- 1 tsp Sugar
- 2 tbsp Cornflour
- 1 tbsp Lime juice
- 4 tbsp Chopped coriander
- Olive oil for frying
Salad:
- 2 Handfuls mixed lettuce leaves
- 1 Lebanese cucumber, cut into strips
- 1 Carrot cut into strips or coarsely grated
- 6 Snow peas thinly sliced
- Handful coriander and mint leaves
- 2 tsp Fish sauce
- 1 tbsp Lime juice
To serve:
- Sweet chilli sauce
- Lime wedges



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Method
- To prepare the fish cakes, combine all ingredients, except the oil, in a large bowl and refrigerate for one hour.
- Place in a food processor bowl and pulse until combined but still with some texture.
- Heat a little oil in a non-stick frypan over medium heat. Form heaped tablespoon of the fish mixture into patties and fry until cooked through.
- Combine all salad ingredients and serve with the fish cakes.
Notes
Energy per serve: 2,572kJ
Gi estimation: 51, GL estimation: 8 Recipe and image supplied by Kellogg’s® Australia. For more recipes go to www.all-bran.com.au
Gi estimation: 51, GL estimation: 8 Recipe and image supplied by Kellogg’s® Australia. For more recipes go to www.all-bran.com.au
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Nutritional information (per serve)
Calories: 614kcal | Protein: 35.7g | Fat: 44g | Saturated Fat: 8.6g | Sodium: 893mg | Fiber: 7.8g | Sugar: 6.8g