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Salmon, chia and broccoli fish cakes
Salmon, chia and broccoli fish cakes
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Economical canned salmon elevates these gluten-free fish cakes with a nutritious twist.
Ingredients:
  • 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
  • 40.00 ml chia seeds
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml 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
Instructions:
  • Steam the sweet potatoes until tender, then transfer them to a large bowl and coarsely mash with a fork. Let it cool down.
  • While the broccoli is cooking, drain and cool it under cold running water. Finely chop the broccoli afterward. Include it with the sweet potato, salmon, green shallot, quinoa flakes, chia seeds, parsley, dill, and lemon zest. Season well and mix until thoroughly combined.
  • Form the salmon mixture into 8 equal portions, then shape each into 2cm-thick patties using wet hands. Transfer the patties to a large plate, cover with plastic wrap, and chill in the fridge for 30 minutes. Enjoy the savory flavors that develop while resting.
  • Coat a spacious non-stick skillet with oil and heat over medium-high heat. Sear half of the fish cakes for 2-3 minutes on each side until they are beautifully golden. Place them on a plate lined with paper towels. Repeat the process with the rest of the fish cakes.
  • Plate the fish cakes alongside yogurt, crisp salad leaves, and fresh cucumber slices before serving.

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