Sweet Chilli Salmon Cakes
with crunchy slawCalories
:
701 kcalProtein
:
26.9g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Fish
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Sweet Potato
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Carrot
2 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
200 grams
Salmon Fillet
(Contains: Fish)
Not included in your delivery
½ tbsp
Flour
½ tsp
Salt
½ tsp
Pepper
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2934 kJ
Energy (kcal)701 kcal
Fat33.1 g
of which saturates5.3 g
Carbohydrate78.7 g
of which sugars39.7 g
Dietary Fiber6.9 g
Protein26.9 g
Cholesterol80 mg
Salt3.5 g
Potassium472.9 mg
Calcium37.3 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Potato Masher
•Colander
Cooking Steps
1
- Boil a large pot of salted water.
- Add the salmon and simmer until cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Meanwhile, cut the sweet potato into 2cm chunks (peeling optional).
- Once cooked, remove the fish from the pot. Add the potatoes to the boiling water and cook until fork tender, 15-20 mins.
- Meanwhile, remove the salmon skin before chopping into cubes.
2
- While the sweet potato cooks, peel and grate the garlic (or use a garlic press).
- Trim the carrot then coarsely grate (no need to peel).
- Remove the core from the cabbage. Halve then thinly slice.
3
- Once the sweet potato is cooked, drain in a colander and return to the pot, off the heat.
- Mash the salmon and sweet potato together until smooth.
- Add the garlic and breadcrumbs to the mash (add a teaspoon of flour if the mixture is too wet).
- Season with ½ tsp salt (per 2P) and ½ tsp pepper (per 2P).
- Mix until everything is combined. Roll into evenly-sized balls then shape into 2cm thick patties, two per person.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the fish cakes on one side until golden, 4-5 mins.
- Turn over and cook on the other side for a further 4-5 mins.
5
- Meanwhile, in a large bowl for the salad, mix together half the sweet chilli sauce, aioli, a pinch of salt and pepper and a drizzle of oil.
- Just before serving, toss the grated carrot and cabbage through the dressing.
- Season to taste with salt and pepper.
6
- Divide the tasty fish cakes between plates and serve with the remaining sweet chilli sauce for dipping.
- Plate the crunchy slaw alongside.
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