Seafood

Salmon and Broccoli Fishcakes

cook 20 mins
Ingredients
  • 75 g (3 oz) broccoli florets
  • 40 g (1 1/2 oz) instant mashed potato
  • 1 tablespoon grated Parmesan cheese
  • 250 g (8 oz) salmon fillet
  • 4 tablespoons plain flour, plus extra for dusting
  • 1 egg, beaten
  • 150 g (5 oz) wholemeal breadcrumbs
  • 5 tablespoons vegetable oil
  • mixed peas and sweetcorn, to serve (optional)
Directions
  • Cook the broccoli florets in a saucepan of lightly salted boiling water for 3 minutes. Drain, rinse with cold water and chop into small pieces. Make up the mash according to the packet instructions, add the Parmesan and mix well.
  • Place the salmon on a microwave-proof plate and cover with clingfilm. Cook for 2–3 minutes until the fish is opaque.
  • Mix the potato with the broccoli and salmon, then divide into 4 pieces. Shape into patties, using metal spoons if the mixture is too hot to handle. Put the flour on one plate, the beaten egg on another and the breadcrumbs on a third. Lightly roll the fishcakes in the flour, then the egg and finally the breadcrumbs.
  • Heat the oil in a large heavy-based frying pan and cook the fishcakes for 2–3 minutes on each side. Drain on kitchen paper and serve with peas and sweetcorn, if liked.
Like This? Try These
More on Food