Name: Salmon cakes with caper sauce
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 2 x 400g cans cannellini beans, drained, rinsed, mashed; 415 gram can pink salmon, drained, skin discarded, flaked coarsely; 1 egg, beaten lightly; 6 green onions, finely; sliced; 1 tablespoon fresh dill, finely chopped; 2 teaspoon lemon rind, finely grated; 1 cup (100g) packaged wholegrain breadcrumbs; olive oil cooking spray; steamed broccoli and squash,; , to serve; lemon wedges, to serve; Caper sauce; 1/2 cup (140g) low-fat yoghurt; 1 tablespoon capers, rinsed, drained, chopped coarsely; 2 teaspoon lemon juice

Ingredients

2 x 400g cans cannellini beans, drained, rinsed, mashed

415 gram can pink salmon, drained, skin discarded, flaked coarsely

1 egg, beaten lightly

6 green onions, finely

sliced

1 tablespoon fresh dill, finely chopped

2 teaspoon lemon rind, finely grated

1 cup (100g) packaged wholegrain breadcrumbs

olive oil cooking spray

steamed broccoli and squash,

, to serve

lemon wedges, to serve

Caper sauce

1/2 cup (140g) low-fat yoghurt

1 tablespoon capers, rinsed, drained, chopped coarsely

2 teaspoon lemon juice

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.

2.In a medium-sized bowl, combine beans, salmon, egg, onion, dill and rind, mix well. Season with freshly ground black pepper.

3.Shape mixture into 8 patties. Coat with breadcrumbs and press down firmly.

4.Spray both sides of the patties with cooking spray; place on oven tray. Bake for about 30 minutes, turning halfway through cooking, or until golden and crisp on the outside.

5.Meanwhile, to make caper sauce: In a small bowl, combine all the ingredients. Season well with freshly ground black pepper. Refrigerate until required.

6.Serve cakes with sauce, steamed vegetables and lemon wedges.

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