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Fish cakes

Fish cakes
Dinner

Low Gi Recipe Logo

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
1 hour 15 minutes
COOK TIME:
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

 


Nutritional information (per serve)
Calories: 614kcal | Protein: 35.7g | Fat: 44g | Saturated Fat: 8.6g | Sodium: 893mg | Fiber: 7.8g | Sugar: 6.8g
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