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Chia Omega-3 Boosted Fish Cakes

These fish cakes are packed full of omega 3 and gluten free too. Served on a bed of greens with sweet chilli sauce, they're perfect for entertaining.

Chia Omega-3 Boosted Fish Cakes

400g desiree potatoes, scrubbed

400g cauliflower, trimmed and cut into florets

200g piece of hot smoked salmon

1 red chilli, chopped finely

1/2 tsp lemon rind

1/2 tbs lemon juice

3 shallots, finely sliced

2 tbs Ground Chia seed

1/2 cup chopped coriander

2 tbs sunflower oil to cook

1 Cut the potatoes into quarters and cook for 20–25 minutes until they are soft. While the potatoes are cooking, steam the cauliflower for 12–15 minutes until it is tender.

2 Mash the potatoes and transfer them to a large bowl.

3 Place the cauliflower in a food processor with the salmon, chilli, lemon rind and lemon juice and process until the mixture is well combined but retains some texture.

4 Transfer to the bowl with the mashed potatoes and add the Ground Chia, shallots and coriander and mix until the mixture is well combined.

5 Using your hands form small patties approximately 6cm in diameter.

6 Heat a non stick pan with a little sunflower oil and cook the patties for 3–4 minutes on each side.Transfer to a baking tray lined with baking paper and place in the oven (160C) to keep warm.

Serve with an accompanying green salad.

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One Comment on Chia Omega-3 Boosted Fish Cakes


  • Belinda
    June 27, 2013 8:10 pm

    Haven’t had fish cakes since I left home over 20 years ago – memories of warm nights, warm tummies with mashed potato, carrots and peas

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