Melt-in-the-middle fish cakes
4
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
With a crispy crumb coating and melting cheesy centre, these easy fish cakes, served with pumpkin chips, are irresistible. They are also a great way to use up any leftover salmon from the night before!
Ingredients
Potato(es)
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
Egg(s)
1 medium, lightly beaten
Panko breadcrumbs
50 g
Mixed salad leaves
100 g
Lemon(s)
1 medium, wedges
Oil spray
1 x 3 second spray(s)
Butternut pumpkin
640 g, (buy 800g, then peel), cut into 1 cm-thick chips
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook potatoes in a large saucepan of boiling water for 15–20 minutes, until tender. Drain. Mash in a bowl until smooth. Set aside.
2
Meanwhile, preheat oven to 200°C. Line a large baking tray with baking paper. To cook pumpkin chips, place chips on prepared tray in a single layer and lightly spray with oil. Bake for 30–35 minutes, turning halfway, until golden and tender.
3
Meanwhile, add peas, salmon and chives to potato mash. Season with salt and pepper and stir to combine. Divide mixture into 4 even portions and shape into 3 cm thick patties. Push a piece of cheese into the middle of each fish cake. Place flour, egg and panko into 3 separate bowls. Working with one at a time, dust fish cakes with flour, dip into egg, then coat with panko.
4
Lightly spray a large non-stick frying pan with oil. Cook fish cakes for 2 minutes on each side or until lightly browned. Transfer to a baking tray and bake for 10 minutes or until golden. Serve with pumpkin chips, salad and lemon wedges.
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