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Fish cakes


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1 hour 15 minutes
15 minutes


  • 500 g salmon fillet, skin off 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 fresh coriander (cilantro) chopped
  • olive oil for frying


  • 2 handfuls mixed salad leaves
  • 1 Lebanese cucumber cut into strips
  • 1 carrot cut into strips or coarsely grated
  • 6 snow peas thinly sliced
  • ½ bunch fresh coriander (cilantro)
  • ½ bunch fresh mint
  • 2 tsp fish sauce
  • 1 tbsp lime juice

To serve:

  • sweet chilli sauce
  • lime wedge


  • 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.


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


Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

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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