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Fish cakes

Serves 4
Prep time: 20 mins
Cooking time:

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

  • 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
View the method
  1. To prepare the fish cakes, combine all the ingredients, except the oil, in a large bowl and refrigerate for one hour.
  2. Place the mixture in a food processor bowl and pulse until combined, but still with some texture.
  3. 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.
  4. Combine all the salad ingredients and serve with the fish cakes.
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