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heartfoundation.org.au|Helpline 13 11 12

Salmon & polenta pikelets

5 minutes (10 minutes)
Serves 4
    1/4 cup polenta
  • 1/2 cup boiling water
  • 1 egg, lightly beaten
  • 2 tablespoons reduced fat milk
  • 1/4 cup wholemeal self-raising flour
  • 2 tablespoons reduced fat cottage cheese
  • 1 teaspoon lemon juice
  • 2 tablespoons chives, finely chopped
  • 2 x 95g can salmon in springwater, drained
  • Spray olive oil
Combine polenta and water in a medium-size bowl. Allow to sit for 5
minutes. Stir through egg and milk. Then fold in flour and mix until
mixture is smooth.

Heat a non-stick frying pan over medium-low heat. Spray with olive oil.
Pout 2-teaspoon portions of mixture around the pan, allowing room for
spreading. Cook for 1 minute or until bubbles appear. Turn and cook for a
further 30 seconds or until golden brown. Repeat with remaining mixture.

Combine cottage cheese, lemon juice and 1 tablespoon chives. Spread
pikelets with cottage cheese mix and top with salmon and chives.

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