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Melt-in-themiddle fish cakes

Melt-in-the-middle fish cakes

6
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Moderate
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.

Notes

COOK'S TIP: If you have any leftover flour, egg and panko, you can double crumb your fish cakes. TO REFRIGERATE: Store fish cakes in a reusable container for up to 1 day. Reheat in a 160°C oven on a baking paper–lined baking tray until hot in centre. TO FREEZE: Store fish cakes as above for up to 2 months. Reheat from frozen, as above, until hot in centre.