4 medium potatoes peeled and quartered
210g can pink or red salmon drained
1 onion finely chopped
1 tbspn curry paste (use a paste with 0 fat content – maybe green)
1 tbspn chopped coriander
1/4 cup plain flour
1 egg white lightly beaten
3/4 cup dried bread crumbs (cornflakes, bread crumbs have less fat)
2 TBSPNS MCT Oil
lemon wedges, Indain style chutney and green salad to serve
Cook potatoes for 12 minutes in a large saucepan of boiling salted water, until easily pierced with a
fork. Drain and return to pan. Heat on low for a few minutes, until thoroughly dry, mash well.
Flake salmon into a bowl. Mix in mashed potato, onion, curry paste and coriander. Season to
taste. Shape into 8 cakes. Dip each cake into flour, brush with beaten egg white and coat with
bread crumbs, chill.
Heat oil in a large frying pan. Fry patties in 2 batches until golden and heated through. Serve with
Lemon wedges, Indian style chutney and green salad.
210g can pink or red salmon drained
1 onion finely chopped
1 tbspn curry paste (use a paste with 0 fat content – maybe green)
1 tbspn chopped coriander
1/4 cup plain flour
1 egg white lightly beaten
3/4 cup dried bread crumbs (cornflakes, bread crumbs have less fat)
2 TBSPNS MCT Oil
lemon wedges, Indain style chutney and green salad to serve
Cook potatoes for 12 minutes in a large saucepan of boiling salted water, until easily pierced with a
fork. Drain and return to pan. Heat on low for a few minutes, until thoroughly dry, mash well.
Flake salmon into a bowl. Mix in mashed potato, onion, curry paste and coriander. Season to
taste. Shape into 8 cakes. Dip each cake into flour, brush with beaten egg white and coat with
bread crumbs, chill.
Heat oil in a large frying pan. Fry patties in 2 batches until golden and heated through. Serve with
Lemon wedges, Indian style chutney and green salad.
Little Leakers
Spicy Salmon Cakes
