Sesame Fish Cakes with Cucumber Salsa Recipe

Sesame Fish Cakes with Cucumber Salsa

A delicious lunch or light dinner, you'll LOVE these ... - by Amy Sinclair

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Good source of omega 3, iron and vitamins A, C and E; counts as 1 of 5-a-day Sweet potatoes have a GI of 46, which makes them a good alternative to white potatoes, which have a typical GI of 70. They contain more vitamin E than any other low-fat food and excellent amounts of betacarotene.

Ingredients

4 salmon fillets (about 120g/4½oz each), boned and cooked

2 sweet potatoes (about 600g/1lb 5oz), boiled and mashed

4 spring onions, sliced

2 tsp finely grated fresh root ginger grated zest and juice ½ lime

1 free-range egg, beaten

100g/3½oz sesame seeds

rapeseed oil, for brushing salad leaves, to garnish

FOR THE SALSA

2 kiwi fruits and ½ cucumber, peeled, seeded and chopped

½ bunch coriander, chopped juice 1 lime

Method

Heat oven to 200C/fan 180C/gas 6. Flake the fish into a bowl, then add the potatoes, spring onions, ginger and lime zest and juice. Season and mix together. Shape into 8 cakes.
Dip each cake in the egg, then coat in the seeds and place on an oiled baking sheet. Brush with oil and bake for 25-30 mins.
Combine the salsa ingredients and season, then serve with the fishcakes and salad leaves

PER FISHCAKE

547 kcalories, protein 33g, carbohydrate 37g, fat 31g, saturated fat 5g, fibre 7g, sugar 13g, salt 0.37g

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.