Sweet Potato And Salmon Cakes With Fennel Salad Recipe
Recipe By Taste
Fish cakes make a budget-friendly dinner everyone will love, and this version is gluten-free and low-fat.
4.2
11 Rating -
Rate
1hr 5minstotal
45minsPrep
20minsCook
1hr 5m.total
45m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Sweet Potato And Salmon Cakes With Fennel Salad Recipe
- 150 gram Sweet potato, peeled, cut into 3cm cubes
- 52.50 gram Can pink salmon, drained, flaked
- 1 Green shallots, trimmed, finely chopped
- 1/4 tablespoon Salted capers, rinsed, drained, chopped
- 1/4 teaspoon Finely grated lemon rind
- 0.06 cup Chopped fresh continental parsley leaves
- 0.06 cup Chopped fresh dill sprigs
- 12.50 gram Quinoa flakes
- 1/2 tablespoon Natural yoghurt
- 1/4 tablespoon Lemon juice
- 1/2 Lebanese cucumbers, trimmed, thinly sliced
- 1/4 Fennel bulb, trimmed, thinly sliced
- 1/4 tablespoon Extra virgin olive oil
- As required Baby spinach leaves, to serve
Nutrition
value
value
581
calories per serving
20 g Fat27 g Protein83 g Carbs35 g FiberOther
Current Totals
- Fat20g
- Protein27g
- Carbs83g
- Fiber35g
MacroNutrients
- Carbs83g
- Protein27g
- Fiber35g
Fats
- Fat20g
Vitamins & Minerals
- Calcium969mg
- Iron15mg
- Vitamin A8326mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B679mg
- Vitamin B9672mcg
- Vitamin B120mcg
- Vitamin C59mg
- Vitamin E< 1mg
- Copper1mcg
- Magnesium325mg
- Manganese5mg
- Phosphorus535mg
- Selenium23mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste