With Spring upon us its time to swap the warm soups for refreshing salads! This tasty recipe from our Dietitian Luca Georgiou is packed with protein and healthy Omega-3 fats. It’s also low GI and high fibre, making it a great option for those with type 2 diabetes.

Ingredients (Makes 6 Cakes)

500g raw salmon, skinless

2 tsp. Lemongrass paste OR 1 fresh lemongrass stick

Knob of ginger, grated

1 tablespoon sweet chilli sauce

1 bunch fresh coriander

 

Simple Quinoa Side Salad (serves 1)

Large handful baby spinach

1/3 cup cooked quinoa

1 cup total of salad veg e.g. sliced red capsicum, red onion, fresh coriander

1/2 fresh lime

 

Method

  1. If using fresh lemon grass, remove the tough outer layer by banging it against

your kitchen bench or bashing it with the handle of a knife. Finely chop the inside of

the lemongrass.

  1. Peel and grate the ginger, then finely chop the coriander.
  2. Chop half of the salmon into 1cm chunks and chop the other half into super-

fine (almost puree) pieces. Combine the salmon with the ginger, lemongrass and

coriander; season with salt and pepper.

  1. Divide the mixture into 6 and squash into 2cm thick patties
  2. Heat 1 tablespoon extra virgin olive oil in a large fry pan over medium-high

heat. Cook patties for 2 minutes per side (or until golden).

  1. Spoon sweet chilli sauce over the fishcakes while still on the heat, then add 1

tablespoon water to the pan, remove from heat and giggle to coat. This will help thin

out the sweet chilli, allowing you to coat each fishcake nicely without needing to use

too much sauce.

  1. Serve one Asian fish cake with the quinoa side salad and fresh lime juice