Ingredients:

2 cups sliced peeled parsnips

1 cup diced onion

400g raw salmon fillets (defrosted if frozen)

1/4 cup very loosely packed minced parsley

1 tbsp fresh minced rosemary

1/2 tsp granulated garlic

1/4 tsp black pepper

a few pinches of sea salt

1/4 cup egg whites

1/2 cup whole grain cracker crumbs (roughly 25–30 crackers whirled in a food processor, gluten free if necessary. I used Crunchmaster Multi-Grain ones)

Directions:

Preheat the oven to 375F and line a baking sheet with foil or greaseproof paper.

Boil the parsnips in a pot of water for about 5 minutes on the stove, or until fork-tender.

(If you need to make crumbs out of your crackers, I recommend doing it before proceeding to the next steps so that the food processor jug is still dry on the inside.)

Roughly chop the onion before transferring it to a food processor. Pulse on high a few times to break down the onion into very small pieces.

Drain the water from the parsnips and use the back of a fork or a potato masher to mash them up.

Chop the salmon into pieces about 1″ in size.

Add the parsnips, salmon, fresh herbs, sea salt and black pepper to the food processor and continue to pulse until a coarse mixture forms. (You want it to be a bit chunky, not a complete puree!)

Pour the mixture into a large bowl and stir in the cracker crumbs and egg whites. Give it a good stir to incorporate all ingredients.

Scoop 1/6 of the mixture and roll it into a ball with your hands. Place it on the lined baking sheet, pressing down on the middle to flatten it down a bit.

Repeat with the rest of the salmon mixture.

Bake the fish cakes in the oven for 25 minutes, then switch to the broil setting for the last 3-5 minutes of cooking. This will turn the cakes slightly golden on the edges.

Serve with fresh lemon wedges on the side if desired, and drizzle lemon juice over top before eating.

Nutritional Information: