Facts and Figures
|
| Serving Size |
4 |
| Preparation Time |
25 minutes |
| Cooking Time |
5 minutes |
| Key Nutritional Value |
Protein 15.33g
Fat 6.8g
Sodium 15.22mmol
Potassium 8.44mmol
Phosphorus 5.92mmol.
|
Ingredients
|
| Salmon |
4oz/110g, filleted and skinned |
| Cod |
8oz/225g, filleted and skinned. |
| Sesame oil |
1/2 tsp/2.5ml |
| Garlic |
1 tbsp |
| Root Ginger |
1 tbsp |
| Red chili (small) |
1/2 |
| Soy sauce |
1 tsp/5ml |
| Lemon grass |
1/2oz/15g |
| Salt |
pinch/2g |
| Pepper |
pinch/2g |
| Lime Juice |
2 tsp/10ml |
| Sunflower oil for cooking |
2 tsp/10ml |
Instructions
|
Blend all the ingredients in a blender until bound together and smooth.
Mould into 12 small balls.
Heat pan on stove and cook the cakes for 5 minutes each side, flattening them down to 1 inch/2.5 cm thick while cooking.
Serve immediately, garnished with flat leave parsley.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you. |
