Salmon Cakes
Makes 8-10 cakes
Ingredients
- 1 tin salmon, drained
- 4 potatoes, cooked and mashed
- 1 tablespoon low fat natural yoghurt
- 1 egg, lightly beaten
- 1 tablespoon chopped parsley
- 2 teaspoons lemon juice
- 2 spring onions, finely chopped
- 1 carrot, grated
- 1/3 cup fresh breadcrumbs
- Olive oil or Canola spray
Method
- Beat together all ingredients, except breadcrumbs, until well combined making sure all bones are crushed
- Shape mixture into balls and roll in breadcrumbs. Press each ball into a patty shape to form salmon cake
- Spray a non-stick pan with oil and heat
- Cook fish cakes in pan for about 5 mins each side
- Serve with salad greens
| Nutrients | Amount per sever |
| Energy (kJ) | 1383 |
| Protein | 30 |
| Fat (g) | 13 |
| Saturated fat (g) | 5 |
| Carbohydrate (g) | 21 |
| Fibre (g) | 3 |
| Sodium (mg) | 501 |
