Fishcakes and slaw ~Diabetic Friendly

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Ingredients
Fish cakes:
½ cup (125ml) brown lentils
3 PnP spring onions, finely chopped
2 tsp. (10ml) PnP garlic and ginger paste
Juice (30ml) and zest of ½ lemon
300g PnP smoked snoek, flaked
2 Tbsp. (15ml) PnP curry powder
Salt and milled pepper
Flour, for dusting
Canola oil, for frying

Slaw:
2 packets (600g) PnP Julienne Trio (shredded beetroot, carrot and butternut)
2-3 Cara or regular oranges, peeled and segmented
1 small PnP red onion, finely sliced
1 packet (20g) PnP coriander, stems removed
Lemon juice, to taste
2 Tbsp. (30ml) canola oil
1 tub (175ml) PnP low-fat plain yoghurt, for serving

METHOD
Cook lentils in lightly salted water until just tender. Drain well and allow to cool slightly. Mash lentils roughly. Mix with spring onions, garlic and ginger paste, lemon juice and zest, smoked snoek, and curry powder, and season. Shape into fishcakes and dust in flour. Shallow-fry in oil until golden and heated through. Drain on kitchen paper. Toss slaw ingredients together and dress with lemon juice and oil. Season. Serve fishcakes with slaw and yoghurt.

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