Melt-in-the-middle fish cakes
500 g, peeled, chopped
Frozen green peas
80 g, thawed
Skinless salmon, cooked without added fat
200 g, fillet, flaked
2 tsp, chopped
Light tasty cheese
40 g, cut into 4 pieces
1 medium, lightly beaten
Mixed salad leaves
1 medium, wedges
2 x 3 second spray(s)
640 g, (buy 800g, then peel), cut into 1 cm-thick chips
- Cook potatoes in a large saucepan of boiling water for 15-20 minutes or until tender. Drain. Mash in a bowl until smooth. Set aside.
- Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray and lightly spray with oil. Bake for 30-35 minutes, turning halfway, or until golden and tender.
- Meanwhile, add peas, salmon and chives to mash. Season with salt and pepper and stir to combine. Shape mash mixture into four 3cm-thick patties. Cut cheese into four pieces and push one into the middle of each fishcake. Place flour, egg and breadcrumbs into three separate bowls. Working one at a time, dip each fish cake in flour, then egg and coat with breadcrumbs to finish.
- Spray a large non-stick frying pan with oil. Cook fish cakes for 2 minutes each side or until browned. Transfer fishcakes to a baking tray and bake for 10 minutes or until golden. Serve with pumpkin chips and salad leaves.