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What We're Eating : Salmon Fish Cakes with Mushy Peas

11th July 2014 | Posted in Recipes by Ben Boughtwood




Fish cakes are usually made with potato to bulk them out and bind them together. However, this recipe uses cooked broccoli mixed with salmon to cut down on the carbs!

Add some mushy peas for a fresh, tasty and healthy extra treat on the side.

This recipe takes between 30 minutes to 1 hour to prepare and cook and will serve 4 people. So let's get started.......


For the fish cakes....

  • 400g of Skinless Salmon Fillet (chopped)
  • 300g of Cooked Broccoli Florets (drained well)
  • 2 Spring Onions (finely chopped)
  • Small Bunch of Fresh Dill (roughly chopped)
  • 2 Lemons (zest only)
  • 100g of Dry White Breadcrumbs
  • Sea Salt and Freshly Ground Black Pepper
  • ½ Small Bunch of Fresh Parsley (leaves only, finely chopped)
  • 50g of Plain Flour
  • 2 Free-range Eggs (beaten)
  • Olive Oil Cooking Spray
  • Lemon Wedges (to serve with)

For the peas....

  • 75ml of Vegetable Stock
  • 500g of Frozen Peas (defrosted)
  • 2 Tablespoons of Finely Chopped Mint Leaves
  • 1-2 Tablespoons of White Wine Vinegar

Preperation Method.

  1. Put the salmon into a pood processor along with the cooked broccoli florets and pulse to a finely chopped consistency. Tip into a bowl and add the spring onions, dill and the zest of one lemon.
  2. Season with salt and pepper and mix together thoroughly. Devide the mixture into eight equal-sized balls and shape into fish cakes using your hands. Place on a tray lined with parchment paper and cover with cling film. Leave in the fridge to chill for 20-30 minutes to firm up.
  3. Preheat the oven to 220C. Combine the remaining lemon zest with the breadcrumbs, a pinch of salt and pepper and the parsley and pour into a shallow dish. Prepare a plate of the flour and a shallow dish with the beaten eggs in.
  4. Remove the fish cakes from the fridge, one at a time coat the fish cakes with flour, shake off any excess and then dip into the beaten eggs. Roll each fishcake in the breadcrumbs until coated on all sides and then place on a baking tray.
  5. Drizzle or spray the fish cakes with a little oil and then bake for 15 minutes, or until golden-brown.
  6. While the fish cakes are in the oven, you can prepare the peas. Bring the stock to the boil in a small pan. Put the peas in a food processor with the mint leaves, a pinch of salt, pepper and the white wine vinegar and blend roughly.
  7. Gradually add the hot vegetable stock into the food processor and blend into a rough puree. Return the puree to the pan and warm through gently. Season to taste.
  8. Serve the fish cakes with the peas and lemon wedges. Enjoy! 

Courtesy of BBC Food and Sophie Wright


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