A great addition to a fresh salad or alongside steamed green beans, these salmon and quinoa fish cakes also taste great cold. They’re a protein-rich pregnancy snack you can enjoy any time of the day. This nutritious recipe is from Dr Libby Weaver’s The Energy Guide.

| Serves 4 |

Ingredients

300g sweet potato, peeled and chopped

500g skinless salmon fillet

½ cup (100g) tricolour quinoa, rinsed well

1 cup (120g) almond meal

1 egg, lightly beaten

1 tbsp red curry paste

100g green beans, trimmed and thinly sliced

4 kaffir lime leaves, finely shredded

finely grated zest and juice of 1 lime

2 tbsp extra virgin coconut oil

salad greens and lime wedges to serve

Method

Steam the sweet potato for 20 minutes or until soft. Remove from the heat and mash.

Steam the salmon for 10-15 minutes until it flakes easily. Remove from the heat and flake the salmon discarding any bones.

Meanwhile, cook half the quinoa in a saucepan of boiling water for 20 minutes or until soft. Rinse and drain well.

Place the sweet potato, salmon, cooked quinoa, almond meal, egg, curry paste, beans, kaffir lime leaves and lime zest and juice in a bowl and mix well to combine.

Divide the mixture into four portions and form into patties. Sprinkle both sides of the patties with the remaining quinoa to lightly coat.

Melt the coconut oil in a large frying pan over medium heat and cook the fish cakes for 5 minutes on each side or until golden and cooked through. Serve the fish cakes on salad leaves with lime wedges, if you like.