Salmon, Chia And Broccoli Fish Cakes

Canned salmon is a budget-friendly and healthy addition to these gluten-free fish cakes.

The ingredient of Salmon Chia And Broccoli Fish Cakes

• 400g peeled sweet potato cut into 3cm pieces
• 250g broccoli cut into florets
• 415g can pink salmon or red salmon drained flaked
• 4 green shallots trimmed finely chopped
• 35g 1 3 cup quinoa flakes
• 2 tbsp chia seeds
• 2 tbsp chopped fresh continental parsley
• 2 tbsp chopped fresh dill
• 2 tsp finely grated lemon rind
• low fat natural yoghurt to serve
• mixed salad leaves to serve
• baby cucumber wedges to serve

The Instruction of salmon chia and broccoli fish cakes

• steam the sweet potato for 12 minutes or until tender transfer to a large bowl and use a fork to coarsely mash set aside to cool
• meanwhile boil or steam the broccoli for 3 minutes or until just tender drain and refresh under cold running water drain and finely chop add to the sweet potato along with the salmon green shallot quinoa flakes chia parsley dill and lemon rind season and stir until well combined
• divide the salmon mixture into 8 equal portions use wet hands to shape each portion into a 2cm thick patty transfer to a large plate cover with plastic wrap place in the fridge for 30 minutes to rest
• spray a large non stick frying pan with oil heat over medium high heat cook half the fish cakes for 2 3 minutes each side until golden brown transfer to a lined plate repeat with remaining fish cakes
• serve the fish cakes with yoghurt salad leaves and cucumber

Nutritions of Salmon Chia And Broccoli Fish Cakes

fatContent: 341 053 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: n a

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