Tinned fish– is it great for you?

Easy Salmon Cakes INGREDIENTS · 6 Tablespoons Extra-virgin olive oil Know the news with the 7NEWS app: Download today · 1/2 cup carefully sliced onion · 1/4 cup carefully diced celery · 1 tablespoons sliced fresh parsley · 1 Tablespoon sliced fresh dill · 3 x 105g canned red salmon drained pipes · 1 big egg, gently beaten · 1 1/2 teaspoons Dijon mustard · 1/2 cup panko breadcrumbs · 1/2 teaspoon ground pepper Serve with lemon cut into wedges +/- Creamy Dill sauce (see listed below for dish) METHOD: 1. Heat 2 Tablespoons of oil in a frypan over medium-high heat. Include onion and celery; cook, stirring, till softened, about 3 minutes. Get rid of from heat, include parsley and dill, then move to a little bowl; eliminate the pan with paper towel all set to fry later on. 2. Open salmon tins and drain pipes the liquid, then location salmon in a medium bowl. Flake apart with a fork. Include egg and mustard, mix well to a smooth consistency. 3. Include the onion mix, panko bread crumbs and pepper; mix well. 4. Forming the mix into 8 patties, about 1/4 cup each and 3 inches in size. Keep in mind: patties will be rather damp. You can include an additional 1/4 cup breadcrumbs if you choose. 5. Include 4 Tablespoons additional virgin olive oil into the pan over medium heat. Include patties and cook for 1-2 minutes on each side up until they are golden brown. Utilize a spatula to keep turning them over up until they appear prepared (if you utilize tongs to turn them, they might disintegrate) 6. Transfer to a plate and cover to keep warm. Serve the salmon cakes with dill sauce and lemon wedges, if preferred. Velvety Dill Sauce INGREDIENTS · 1/4 cup mayo · 1/4 cup plain yogurt · 1 spring onion very finely sliced · 1 tablespoon lemon juice · 1 tablespoon carefully sliced fresh dill (or parsley) · Freshly ground pepper, to taste METHOD 1. Integrate mayo, yogurt, spring onion, lemon juice, dill (or parsley) and pepper in a little bowl and blend well. Keep in mind: you can make this ahead of time and it will keep covered in the refrigerator for 2 days.

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