Melt-in-the-middle fish cakes
500 g, chopped
Pumpkin, butternut, raw
800 g, cut into 1 cm-thick chips
Frozen green peas
80 g, thawed
Skinless salmon, baked or grilled
200 g, flaked
2 tsp, chopped
Reduced-fat 15% cheddar cheese
1 medium, lightly beaten
Mixed salad leaves
1 cup(s), to serve
2 x 3 second spray(s)
- 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.