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

Melt-in-the-middle fish cakes

9
5
3
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate

Ingredients

Potato

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

Fresh chives

2 tsp, chopped

Reduced-fat 15% cheddar cheese

40 g

Plain flour

30 g

Egg(s)

1 medium, lightly beaten

Panko breadcrumbs

50 g

Mixed salad leaves

1 cup(s), to serve

Oil spray

2 x 3 second spray(s)

Instructions

  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.

Notes

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

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