Infuse 3 March 2018 | Page 34

Featured Recipe
Sweet Potato
Fish Cakes with Slaw
SERVES: 4 | PREPARATION: 40 MINS
Ingredients -
500g sweet potato, peeled, cut into
2cm cubes
500g firm white fish fillets (such as
hoki or ling)
1 medium onion, finely chopped
2 garlic cloves, crushed
2 teaspoons lemon zest
1/2 teaspoon dried oregano
1/3 cup (65g) wholemeal couscous
2 teaspoons reduced-salt soy sauce
1 tablespoon lemon juice
1 tablespoon olive oil
400g bag supreme coleslaw
lemon wedges, to serve
Recipe courtesy of Australian Healthy Food Guide magazine.
For more recipes, visit healthyfoodguide.com.au
Directions -
4. Place cooled sweet potato, fish and onion
mixture in a large bowl. Season with cracked
black pepper and stir until well combined.
Using your hands, shape mixture into 8 x 2cm-
thick patties. Press each fish cake gently into the
couscous to coat on both sides.
1. Steam, boil or microwave sweet potato for 8–10
minutes, or until just tender; drain well. Transfer to
a bowl, mash roughly with a fork and set aside to
cool. Meanwhile, steam or grill fish for 6–8 minutes,
or until just cooked through. Set aside to cool, then
flake fish with a fork.
5. Meanwhile, whisk soy sauce and lemon juice
with 1 teaspoon olive oil in a large salad bowl.
Add coleslaw and toss to combine; set aside.
2. Meanwhile, spray a medium non-stick frying
pan with olive oil and set over medium heat. Sauté
onion for 5 minutes, or until softened. Add garlic,
lemon zest and oregano; cook, stirring for 1 minute
or until fragrant. Set aside to cool.
6. Heat the remaining oil in a large non-stick
frying pan over a medium-high heat. Pan fry the
fish cakes for 2–3 minutes each side, or until
golden brown. Serve fish cakes with coleslaw and
lemon wedges.
3. Meanwhile, place couscous in a medium
heatproof bowl. Pour over ¹/³ cup boiling water and
stir to combine. Cover couscous and set aside to
steam for 3 minutes. Then fluff and separate grains
with a fork. Transfer couscous to a large plate.
© Dietitian Connection
NUTRITION (PER SERVE)
Energy (kj) 1,329, Protein (g) 25.7,Fat: Total (g) 6.6, Saturated (g) 1,
Carbohydrates (g) 35.3, Sugars (g) 11.8, Dietary Fibre (g) 6.5,
Sodium (mg) 230, Calcium (mg) 92, Iron (mg) 2.5
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Infuse | March 2018