Serves
4
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- 480g packet frozen Birds Eye Salmon Cakes with Vegetables
- ¼ medium savoy cabbage, finely shredded
- ½ red onion, finely sliced
- 1 Granny Smith apple, julienned
- ⅓ cup frozen Birds Eye Baby Peas, cooked following packet directions
- ¼ cup fresh baby mint leaves
- ½ cup Greek style yoghurt
- Finely grated zest and juice of 1 lime
Method
STEP 1Remove 4 frozen Birds Eye Salmon Cakes from packet and cook following packet directions.
STEP 2
Meanwhile, combine cabbage, onion, apple, cooked Birds Eye Baby Peas and mint in a large bowl.
STEP 3
Mix yoghurt, lime zest and juice together. Serve cooked salmon cakes with slaw and lime yoghurt on the side.
Tips
Coleslaw can be made a day in advance.