Spring Green Patties with Salmon and Ribboned Carrot Salad

Day 2 on the consciously low carb, low cal plan - I wanted to do something a bit more exciting than just salmon and veggies. A really fresh tasting meal, the patties complimented the salmon really well and the carrot salad added crisp sweetness.

Ingredients:

2 large salmon fillets

For the patties...

200g shredded spring greens

1/2 large leek, sliced

1 egg

Salt & pepper

1/4 tsp nutmeg

1/2 tsp wholegrain mustard

2 Tbs chickpea flour (or any kind you want to use)

For the carrot salad...

2 large carrots, trimmed and peeled

Small handful of fresh corriander, finely chopped

Zest of 1/2 lemon

Juice of 1/4 lemon

To make:

1) Season the salmon as per the salmon and roast vegetables recipe and wrap in tin foil. Bake in the oven for 20 minutes on gas mark 6, making sure the foil is folded together to seal.

2) Cook the spring greens in a pot of boiling water and drain. Sautee the leeks with a small amount of low fat cooking spray and add the vinegar when just about done. Turn out on a chopping board and chop into small pieces.

3) Mix the spring greens with the leeks in a small bowl, add the egg, salt and pepper, nutmeg, mustard and chickpea flour. Mix well and put into the fridge while you make the carrot salad.

4) Use a vegetable peeler to 'ribbon' the carrots (run the peeler down the length of the carrot) into a medium sized bowl. Toss in the corriander, lemon zest and lemon juice.

5) Shape the spring greens mix into patties and fry over a medium high heat for 4 minutes each side.

6) Place the salmon on the patties and pour some of the juices from the foil over it. Serve the carrot salad on the side.

Serves 2.