Ranch Fish Cakes with Ranch Slaw

Name: Ranch Fish Cakes with Ranch Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 × 415g cans pink salmon or tuna, drained; 1 egg; 1 cup mashed potato or sweet potato; 3 tbsp Mingle Dill &amp; Garlic Ranch Seasoning; ½ cup breadcrumbs (use GF if needed); 1 tbsp olive oil; 2 cups shredded cabbage; 1 cup grated carrot; ½ red capsicum, thinly sliced; 2 tbsp mayonnaise; 2 tbsp plain yoghurt; 1 tsp apple cider vinegar; 1 tbsp Mingle Dill &amp; Garlic Ranch Seasoning

Rated 3.7 stars by 3 users

Servings

4 (makes 8 cakes)

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

Ingredients:

1 × 415g cans pink salmon or tuna, drained
1 egg
1 cup mashed potato or sweet potato
3 tbsp Mingle Dill & Garlic Ranch Seasoning
½ cup breadcrumbs (use GF if needed)
1 tbsp olive oil

Quick Slaw:

2 cups shredded cabbage
1 cup grated carrot
½ red capsicum, thinly sliced
2 tbsp mayonnaise
2 tbsp plain yoghurt
1 tsp apple cider vinegar
1 tbsp Mingle Dill & Garlic Ranch Seasoning

Directions

Combine salmon, mashed potato, egg, seasoning, and breadcrumbs in a bowl.
Shape into 8 small patties.
Heat oil in a non-stick pan. Fry patties 3–4 minutes per side until golden.
Meanwhile, mix cabbage, carrot, capsicum, mayo, vinegar, yoghurt, and seasoning in a bowl to make slaw.
Serve patties with slaw on the side.

Recipe Note

Make a quick Yogurt and Dill & Garlic Ranch sauce by combining 1 heaped tablespoon of seasoning with 1 cup of Greek yogurt.

Freeze: Cooked patties freeze well for quick lunches.

Swap: Use canned tuna or chickpeas for a twist.