• high fat 15.46g 15.46%
  • high sat fat 4.74g 4.74%
  • med salt 260.65mg 0.26%
  • low sugar 0.41g 0.41%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Remove any large bones from salmon.
  2. Process all ingredients (apart from oil) in food processor until smooth.
  3. Refrigerate the fish mixture for 15 minutes for easier handling.
  4. Form the mixture into small cakes.
  5. Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
143.25g
100.00g
Energy (kJ)
1273.66kJ
889.11kJ
Protein (g)
25.69g
17.93g
Total fat (g)
22.14g
15.46g
- Saturated fat (g)
6.79g
4.74g
- Polyunsaturated fat (g)
4.72g
3.29g
- Monounsaturated fat (g)
9.38g
6.55g
Cholesterol (mg)
171.75mg
119.90mg
Carbohydrate-available (g)
0.61g
0.43g
CarbohydrateSE (g)
0.61g
0.43g
- Sugars (g)
0.59g
0.41g
Water (g)
91.30g
63.73g
Dietary fibre (g)
0.92g
0.64g
Thiamin (mg)
0.04mg
0.03mg
Riboflavin (mg)
0.36mg
0.25mg
Niacin (mg)
4.83mg
3.37mg
Niacin equivalents (mg)
10.90mg
7.61mg
Vitamin C (mg)
0.00mg
0.00mg
Total folate (ug)
26.88ug
18.77ug
Total vitamin A equivalents (ug)
57.21ug
39.94ug
Retinol (ug)
57.00ug
39.79ug
Beta carotene equivalents (ug)
1.25ug
0.87ug
Sodium (mg)
373.39mg
260.65mg
Potassium (mg)
361.77mg
252.54mg
Magnesium (mg)
39.46mg
27.55mg
Calcium (mg)
321.54mg
224.46mg
Phosphorus (mg)
288.23mg
201.21mg
Iron (mg)
1.61mg
1.13mg
Zinc (mg)
1.44mg
1.00mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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