• med fat 7.96g 7.96%
  • med sat fat 2.02g 2.02%
  • med salt 149.97mg 0.14%
  • low sugar 0.47g 0.47%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Process the fish, egg, chilli and coriander in a food processor until smooth. Transfer the mixture to a bowl and combine with the coconut, seasoning and spring onions. If you have time, refrigerate the fish mixture for 15 minutes before forming into cakes and you will find the mixture firmer and easier to handle.
  2. Form the mixture into small cakes and, if using, roll them in the sesame seeds.
  3. Heat 2 teaspoons of the oil in a non-stick frypan over a medium heat and cook half the fish cakes until golden brown, 2 to 3 minutes on each side. Add the remaining oil to the pan and cook the rest of the fish cakes.
  4. Arrange the salad on serving plates and top with the fish cakes.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
176.63g
100.00g
Energy (kJ)
1098.55kJ
621.97kJ
Protein (g)
32.34g
18.31g
Total fat (g)
14.06g
7.96g
- Saturated fat (g)
3.57g
2.02g
- Polyunsaturated fat (g)
3.95g
2.23g
- Monounsaturated fat (g)
5.62g
3.18g
Cholesterol (mg)
123.26mg
69.78mg
Carbohydrate-available (g)
0.88g
0.50g
CarbohydrateSE (g)
0.88g
0.50g
- Sugars (g)
0.84g
0.47g
Water (g)
123.93g
70.16g
Dietary fibre (g)
1.65g
0.93g
Thiamin (mg)
0.13mg
0.07mg
Riboflavin (mg)
0.23mg
0.13mg
Niacin (mg)
5.27mg
2.98mg
Niacin equivalents (mg)
11.76mg
6.66mg
Vitamin C (mg)
10.39mg
5.88mg
Total folate (ug)
32.97ug
18.67ug
Total vitamin A equivalents (ug)
37.11ug
21.01ug
Retinol (ug)
21.34ug
12.08ug
Beta carotene equivalents (ug)
96.76ug
54.78ug
Sodium (mg)
264.89mg
149.97mg
Potassium (mg)
609.85mg
345.28mg
Magnesium (mg)
76.12mg
43.10mg
Calcium (mg)
97.93mg
55.44mg
Phosphorus (mg)
468.41mg
265.20mg
Iron (mg)
1.12mg
0.64mg
Zinc (mg)
1.48mg
0.84mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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