INGREDIENTS
– 500g potatoes, peeled and chopped
– 400g red salmon, drained, skin and bones removed, flaked
– 2 tablespoons drained capers, finely chopped
– 2 shallots, finely chopped
– 1 egg whisked
– 1/3 cup dry breadcrumbs
– Salt and ground pepper
– 2 tablespoons olive oil
– 80g Fresh salad
– 2 cucumbers peeled
– Squeezed lemon
– 2 tablespoons of aioli dressing
– Whole meal buns
METHOD
1. Cook the potatoes in a saucepan of boiling water until tender. Drain well. Mash. Cool slightly.
2. Place the mashed potato, salmon, capers, shallots, egg and breadcrumbs in a bowl. Use clean hands to mix until well combined. Season well with salt and pepper. Divide the mixture into 8 patties. Put on a plate and refrigerate for 30 minutes.
3. Heat the oil in a large non-stick frying pan over a medium heat. Coat the patties in a thin layer of extra breadcrumbs. Add patties to pan and cook for 2-3 minutes each side or until golden brown. Combine the salad leaves and cucumber.
4. Serve the salmon cakes in a whole meal bun with the salad and the squeezed lemon. Drizzle with aioli dressing.
MACROS
Protein = 42g
Carbs = 50g
Fats = 28g
Calories = 580 (Ingredients = 2-3 serves)
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