Midfielder Daniel Rich shares his diet tips and cooking tricks with Lions fans in this weekly food-filled column.

Salmon Cakes and Balsamic Greens

I try and eat oily fish like salmon a couple of times a week. There’s lots of protein, and it’s good for your joints and brain function.

Preparation Time: 5 minutes
Cooking Time: 20 minutes

What you need
415g can pink salmon, drained, skin and bones removed, flaked
4 green onions, thinly sliced
1/2 cup self-raising flour
4 eggs, lightly beaten
2 tablespoons rice bran oil
1 cup of Broccoli
1 cup green beans
1 teaspoon balsamic vinegar

Directions
-Place salmon, onion, flour and egg in a large bowl. Stir to combine. Season with salt and pepper.
-Heat 1 tablespoon oil in a frying pan over medium-high heat. Spoon 1/4 cup salmon mixture into pan. Using a spatula, spread to form a small round. Repeat to make the rest of the fritters.
-Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm.
-Meanwhile, steam broccoli and green beans in a microwave with water for 4 minutes or until softened.
-Serve salmon cakes with green veggies and drizzle veggies with balsamic vinegar.