Diabetic Living Australia – May-June 2019

Roasted vegetable & balsamic pasta Herb fish cakes with avocado salsa

ROASTED VEGETABLE
& BALSAMIC PASTA
PREP TIME: 15 MINS
COOK TIME: 25 MINS
SERVES 2 (AS A MAIN)

1 bunch baby beets, trimmed,
peeled, cut into small wedges
½ red onion, cut into thin
slivers
3 slender (baby) eggplant,
finely chopped
2 Tbsp extra virgin olive oil
250g punnet cherry tomatoes,
halved
2 sprigs rosemary, leaves
removed, roughly chopped
2 Tbsp balsamic vinegar
150g fresh fettuccine or
gluten-free pasta
30g rocket leaves
Freshly ground black pepper
30g parmesan, peeled into
shavings, to serve

1 Preheat oven to 200 °C (fan-
forced). Line a roasting pan with
baking paper. Put beets, onion
and eggplant in pan. Drizzle over
1 Tbsp of oil. Roast for 15 minutes.
Add tomatoes, rosemary and
drizzle over vinegar. Roast for
a further 10 minutes, or until
vegetables are tender.
2 Meanwhile, cook pasta
in a large saucepan of boiling
water for 2-3 minutes or until
al dente. Drain well and then
return to pan.

3 Add roasted vegetables

and any pan juices to pasta. Add

rocket and remaining oil. Season

with pepper. Toss to combine.

Divide between serving

bowls. Top with parmesan

shavings and serve.

HERB FISH CAKES

WITH AVOCADO

SALSA

PREP TIME: 15 MINS

COOK TIME: 20 MINS

SERVES 2 (AS A MAIN)

300g Spud Lite Potatoes,

peeled, chopped

2 cloves garlic, peeled

1 Tbsp extra virgin

olive oil

300g skinless and

boneless white

fish fillets

Zest of half a lemon

and wedges, to serve

Handful parsley leaves

3 Tbsp dried breadcrumbs or

gluten-free breadcrumbs

Freshly ground black pepper

1 small red apple, cut into thin

sticks

1 stick celery, thinly diagonally

sliced

60g rocket or baby spinach

leaves

Avocado salsa

1 small avocado, chopped

8 cherry tomatoes, chopped

1 Tbsp roughly chopped

flat-leaf parsley

Freshly ground black pepper

1 Cook potatoes and garlic

in a saucepan of boiling water

for 10-12 minutes or until just

tender. Drain and return to

pan. Set aside to cool.

2 Meanwhile, heat 1 tsp

oil in a medium non-stick frying

pan over medium heat. Add fish

and cook for 2 minutes each side,

or until almost cooked through.

Transfer to a plate and set aside

to cool. Flake into pieces.

3 Place potato and garlic,

fish, lemon zest, parsley,

breadcrumbs and

pepper in a small

food processor.

Cover  and process

until just combined

and mixture is

roughly chopped.

Shape into 6 patties.

4 Combine apple, celery and

rocket in a small bowl to make

a salad.

5 For avocado salsa, combine

ingredients in a small bowl.

6 Heat remaining oil in a large

non-stick frying pan over medium

heat. Add patties and cook for

3 minutes each side, or until

light golden brown and cooked

through. Serve fish cakes with

apple salad, avocado salsa

and  reserved lemon wedges.

Health (^) T
Fi ip
sh is (^) rich in
iodine, which i
needed s^
to produce
essential thyro
h id^
ormones.
26 MAY/JUNE 2019 diabetic living
mains