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Photo of Melt-in-the-middle fish cakes by WW

Melt-in-the-middle fish cakes

4 - 9
PersonalPoints™ per serving
Total Time
1 hr 15 min
20 min
55 min
With a crispy crumb coating and melting cheesy centre, these easy fishcakes served with butternut pumpkin chips are irresistible.



500 g, peeled, chopped

Frozen green peas

80 g, thawed

Skinless salmon, cooked without added fat

200 g, fillet, flaked

Fresh chives

2 tsp, chopped

Light tasty cheese

40 g, cut into 4 pieces

Plain flour

30 g


1 medium, lightly beaten

Panko breadcrumbs

50 g

Mixed salad leaves

100 g


1 medium, wedges

Oil spray

2 x 3 second spray(s)

Butternut pumpkin

640 g, (buy 800g, then peel), cut into 1 cm-thick chips


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Suitable to freeze. Place fishcakes in an airtight container and freeze for up to 3 months.