The New Year's Eve Recipe: Sweet Potato, Salmon, and Orange Fishcakes
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Of course we are aware that New Year's Eve is all about the champagne, dance and glamour. But let's not forget that a nice meal is always the prelude to a long night. And who says it has to be a heavy and full of calories meal? After all, we all want to fit in our dresses afterwards. This light and healthy recipe for sweet potato, salmon and orange fishcakes is perfect for a spring evening.Low in fat, packed full of anti-oxidants and high in fibre - sweet potatoes are a great addition to any meal. Serves: 4 Preparation Time: 15 minutes Cooking Time: 6-8 minutes Per serving: 331kcal 11.4g protein 10.5g fat 1.65g saturates 49.7g carbs 16.75g sugar 4.2g fibre 0.4g salt 1008mcg vitamin A Ingredients: 450g cooked sweet potato, mashed 150g salmon fillet, poached and flaked 2-4tbsp polenta, plus extra for coating 3 spring onions finely sliced 2 garlic cloves chopped Zest of 1 orange grated Small bunch of basil and parsley, shredded Salt and pepper to taste Method: 1. In a large bowl combine all of the ingredients together, mixing gently so not to break the fish into very small pieces. 2. Split the mixture into four fishcakes and shape them. 3. Coat the outside with the extra polenta. 4. Shallow fry for 3-4 minutes on each side so that the inside is hot and the outside is golden and crisp 5. Serve with a side of dressed salad and mayonnaise or sweet chilli sauce. Tips: 1. The polenta can be replaced with breadcrumbs 2. The quantity of polenta flour needed in the mix will depend on how wet the sweet potatoes are.
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