Salmon and Potato Cakes

• Prep: 20
• Cook: 15 mins
• Serves: 4

Ingredients

• 2 cups potato, mashed
• 1 cup broccoli
• 1 tbs dill
• 1/2 rind of 1 lemon
• 1 tbs parsley
• 1 400 g can no-added-salt pink salmon, drained
• 3 tbs plain flour
• 2 large egg
• 100 g breadcrumbs
• 2 sprays oil
• 2 tsp salt-reduced tomato sauce
• 2 tsp Dijon mustard

Method

1. In a large bowl mix the mashed potato grated broccoli ketchup mustard lemon zest and herbs. Lightly mix through the salmon taking care not to break up the chunks too much. Shape into 8 small fish cakes.
2. Place the flour eggs and breadcrumbs into 3 separate shallow dishes. Dip the cakes in the flour then the egg then the breadcrumbs.
3. Spray a non-stick pan with olive oil and heat over a medium heat. Fry the cakes for 3-4 minutes each side until golden and heated through.
4. Serve with a side salad and minty yoghurt sauce.

Variation

Try using canned tuna instead of salmon for tuna cakes.

1 serve of vegies in each serving of this recipe. 1 serve is 2 fish cakes.

Nutrition information

	per serving	per 100g
Energy	794.7 kJ	561.7 kJ
Protein	13.7 g	9.7 g
Fat, total	5.5 g	3.9 g
— saturated	1.2 g	0.8 g
Carbohydrate	19.7 g	13.9 g
— sugars	1.7 g	1.2 g
Fibre	2.7 g	1.9 g
Sodium	176.4 mg	124.7 mg