Salmon, Chia & Broccoli Fish Cakes
Recipe: #34031
January 05, 2020
Categories: Dinner, Lunch, Fish, Salmon, Grains, Quinoa, Vegetables, Cucumber, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Refrigerator, Stove Top, No Eggs more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (424.9 g)
- Calories 360.7
- Total Fat - 10.6 g
- Saturated Fat - 1.6 g
- Cholesterol - 48.6 mg
- Sodium - 141.4 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 11.2 g
- Sugars - 6.9 g
- Protein - 30.5 g
- Calcium - 220.9 mg
- Iron - 4.2 mg
- Vitamin C - 107.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Steam the sweet potato for 12 minutes or until tender and then transfer to a large bowl and use a fork to coarsely mash and then set aside to cool.
Step 2
Meanwhile, boil or steam the broccoli for 3 minutes or until just tender, drain and refresh under cold running water and then drain again and then finely chop and add to the sweet potato along with the salmon, green shallot, quinoa flakes, chia, parsley, dill and lemon rind and season and stir until well combined.
Step 3
Divide the salmon mixture into 8 equal portions and using wet hands to shape each portion into a 2cm-thick patty and then transfer to a large plate and cover with plastic wrap and place in the fridge for 30 minutes to rest.
Step 4
Spray a large non-stick frying pan with oil and heat over medium-high heat and cook half the fish cakes for 2-3 minutes each side, until golden brown and then transfer to a lined plate and repeat with remaining fish cakes.
Step 5
Serve the fish cakes with yoghurt, salad leaves and cucumber.
Tips & Variations
No special items needed.
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