recipes_Australia_Issue_129_April_2017

40 recipes+ APRIL 2017

TUESDAY WEDNESDAY

4 slices white bread,
crusts removed
1 tablespoon vegetable or olive
oil, plus extra, to shallow-fry
1 onion, finely chopped
415g can pink salmon, drained,
flaked
1 cup frozen peas
1 tablespoon Worcestershire
sauce
½ cup panko (Japanese dried
breadcrumbs)
2 zucchinis, halved lengthwise,
thickly sliced
Sweet chilli sauce, to serve

1 Place bread in a bowl; cover
with water. Stand for 5 minutes,
then, using hands, squeeze
excess water from bread.

2 Heat half of the oil in a frying
pan over moderate heat. Cook
and stir onion for 5 minutes or

until soft. Transfer to a large

bowl. Add salmon, soaked

bread, peas and Worcestershire

sauce; mix well. Using damp

hands, shape mixture into

12 patties. Coat in breadcrumbs.

3 Add remaining oil to same

pan over moderately high heat.

Cook and stir zucchini for

3 minutes or until tender.

Transfer to a heatproof bowl.

4 Pour enough extra oil into

same pan to reach a depth of

2cm. Heat over moderate heat.

Shallow-fry patties, in batches,

for 2 minutes each side or until

golden brown and heated.

Drain on paper towel. Serve

patties with zucchini and sweet

chilli sauce.

Salmon & Pea Cakes

SERVES 4 (Makes 12) PREP 15 minutes COOK 15 minutes
NUTRITION 2289kJ; 21g fat (12g sat); 17g protein; 39g carbohydrate;
8g fibre a serve COST $3.40 a serve

4 x 420g cans cannellini beans,

rinsed

½ cup boiling water

1 small chicken stock cube

20g butter, chopped

1 teaspoon finely grated

lemon zest

2 teaspoons vegetable or light

olive oil

4 rashers bacon, rind removed,

sliced

1 bunch kale, stalks discarded,

leaves shredded

400g can chickpeas, rinsed

2 tomatoes, cut into wedges

2 tablespoons lemon juice

1 Combine cannellini beans,

the boiling water and crumbled

stock cube in a saucepan.

Bring to the boil over high

heat. Reduce heat; simmer

for 10 minutes or until liquid

evaporates. Remove from heat.

Add butter and zest; mash until

almost smooth.

2 Meanwhile, heat the oil in

a large frying pan over high

heat. Cook and stir bacon for

4 minutes or until golden.

Add kale and chickpeas;

cook and stir for 3 minutes

or until kale starts to wilt.

Add tomato and juice; cook

and stir for 2 minutes or until

tomato is tender.

3 Serve bacon mixture with

mashed beans.

White Bean Mash

with Kale & Chickpeas

SERVES 4 PREP 10 minutes COOK 10 minutes

NUTRITION 1987kJ; 17g fat (7g sat); 16g protein; 47g carbohydrate;

8g fibre a serve COST $3.40 a serve