The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

Salmon & Quinoa Fishcakes

Prep ahead:
• Steam sweet potato and salmon
• Cook quinoa
Cooking time:45 minutes
Preparation time: 20 minutes

SALMON & QUINOA FISH CAKES
Serves: 4
300 g sweet potato, peeled and chopped
500 g skinless salmon fillet
½ cup (100 g) tricolour quinoa, rinsed well (see Glossary)
1 cup (120 g) almond meal
1 egg, lightly beaten
1 tablespoon red curry paste
100 g green beans, trimmed and thinly sliced
4 kaffir lime leaves, finely shredded (see Glossary)
finely grated zest and juice of 1 lime
2 tablespoons extra virgin coconut oil
salad greens and lime wedges (optional), to serve

“Fish cakes are a great healthy staple. These have extra protein
from the quinoa, meaning they’re particularly satiating. Serve
them with additional greens or one of the salad recipes in this
book. The fish cakes can be frozen (cooked or uncooked) in an
airtight container for up to 3 weeks.” p. 148
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, kaffi r 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 deep frying pan over medium heat
and cook the fi sh cakes (in batches if necessary) 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.