Fish cakes
Natural wheat bran, the main ingredient in Kellogg’s® All-Bran®, is a concentrated source of fibre. Adding a small amount to a dish can really help boost the overall fibre of the meal. With these recipes you’ll see just how versatile this simple breakfast cereal can be.
Ingredients
Method
Ingredients
- 500g skinless salmon fillet, bones removed
- 60g (3/4 cup) All-Bran® Original
- 1 tsp Thai red curry paste
- 1 egg
- 3 tsp fish sauce
- 1 tsp sugar
- 2 tbsp cornflour
- 1 tbsp lime juice
- 4 tbsp chopped coriander
- Olive oil for frying
- Salad:
- 2 handfuls mixed lettuce leaves
- 1/2 telegraph cucumber, cut into strips
- 1 carrot, cut into strips or coarsely grated
- 6 snow peas, thinly sliced
- Handful coriander and mint leaves
- 2 tsp fish sauce
- 1 tbsp lime juice
- To Serve:
- Coriander or rocket leaves
- Tomato
- Low fat yoghurt mixed with chopped coriander leaves
Method
- To prepare the fish cakes, combine all the ingredients, except the oil, in a large bowl and refrigerate for one hour.
- Place the mixture in a food processor bowl and pulse until combined, but still with some texture.
- Heat a little oil in a non-stick frypan over medium heat. Form heaped tablespoon of the fish mixture into patties and fry until cooked through.
- Combine all the salad ingredients and serve with the fish cakes.