Salmon and Broccoli Fishcakes

cook 20 mins
  • 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)
  • 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.
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