Fish cakes with stir-fried green vegetables
Fish cakes with stir-fried green vegetables is a great way to get the whole family eating a nutritious dinner.
INGREDIENTS
1 large potato (300g), chopped coarsely
¼ cup (60ml) vegetable oil
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
415g can pink salmon, drained
2 teaspoons finely grated lemon rind
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh coriander
2 eggs
¼ cup (35g) plain flour
2/3 cup (70g) packaged
mixed-grain breadcrumbs
150g snow peas, trimmed
150g sugar snap peas, trimmed
4 baby bok choy (600g), halved lengthways
1 tablespoon water
¼ cup (60ml) thai sweet chilli sauce
METHOD
Boil, steam or microwave potato until tender, drain; mash in
medium bowl.
Meanwhile, heat 1 tablespoon of the oil in medium frying pan; cook onion and garlic, stirring, until onion softens.
Remove and discard any skin and bones from salmon; flake salmon into bowl with potato. Add onion mixture with rind, parsley, coriander and one of the eggs to bowl; using hands, mix until well combined. Shape salmon mixture into eight patties, place on baking-paper-lined tray; refrigerate, covered, 30 minutes.
Place flour on a plate. Break remaining egg into small shallow bowl; beat lightly with a fork until yolk and white are combined. Place breadcrumbs on another plate. Coat patties, one at a time, first in flour (shake off excess back onto plate), then in egg and finally in breadcrumbs. Place each crumbed fish cake on same tray while coating the remainder.
Heat one tablespoon of the remaining oil in same frying pan as used in step 2; cook patties, four at a time, until browned both sides. Drain on absorbent paper; cover with foil to keep warm.
Heat remaining oil in same frying pan; cook snow peas and sugar snap peas, stirring, 2 minutes. Add bok choy and the water; cook, stirring, about 2 minutes or until bok choy has wilted.
Divide fish cakes and vegetables among serving plates; drizzle with
chilli sauce.
Per serving: 23g fat; 1946kJ (465 cal)
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