Time to make: 30 mins , excludes making base mix
Total cost: $ 23.00 / $ 5.75 per serve
(at time of publication)
1 portion Basic mixed root vege mash (see tip)
1 tablespoon curry powder
2 x 185g cans tuna or salmon in spring water, drained
1/2 cup corn kernels
2 spring onions, chopped finely
3/4 cup wholemeal breadcrumbs
250g pak choy or other Asian greens
1 small cucumber, sliced
1 1/2 cups cherry tomatoes, sliced
6 tablespoons balsamic dressing
Total fat 14g
Saturated fat 2g
Dietary fibre 8g
1 Remove mash from freezer the night before. Preheat oven to 190°C. Place mash in a large bowl and add curry powder, fish, corn, onions, three-quarters of breadcrumbs and egg. Mix well then season. Divide in even-sized pattie-cake shapes.
2 Place on a lightly greased baking tray. Sprinkle over remaining breadcrumbs and bake for 20 minutes or until lightly golden. Meanwhile, prepare salad by mixing all ingredients together.
3 Serve fishcakes (2 per serve) with salad.
This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
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