Photo of Salmon fish cakes with watercress salad by WW

Salmon fish cakes with watercress salad

9
5
3
SmartPoints® value per serving
Total Time
3 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
Slivers of pink salmon with chopped chives and dill these tasty cakes a gourmet delight. A fresh salad on the side is the ultimate companion

Ingredients

Ling, raw

300 g

Skinless salmon fillet(s)

300 g

Sebago potato

455 g, chopped (500g peeled)

Zucchini

1 small, grated

Fresh chives

1 tbs, finely chopped

Fresh dill

1 tbs, finely chopped

Fresh lemon rind

2 tsp, finely grated

Breadcrumbs

1 cup(s), (100g)

Orange(s)

1 medium, segmented

Watercress

50 g, picked, trimmed

Fennel bulb(s)

1 small, shaved

Light whole egg mayonnaise

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Fill a large frying pan two-thirds full with water. Add ling and salmon and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes. Remove from heat and set aside for 5 minutes or until fish is cooked through. Transfer fish to a plate. When cool enough to handle, use a fork to coarsely flake fish.
  2. Meanwhile, boil, steam or microwave potatoes until very tender. Drain. Mash and season with salt and freshly ground black pepper.
  3. Using hands, squeeze excess moisture from zucchini. Place zucchini, chives, dill, rind, mashed potato and flaked fish in a large bowl. Using hands, mix well to combine. Shape mixture into 8 patties. Spread breadcrumbs on a plate. Coat patties in breadcrumbs and place on a plate. Cover and refrigerate for 2 hours or until firm.
  4. Preheat oven 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place patties on prepared tray and spray with oil. Bake, turning halfway through cooking, for 30 minutes or until golden.
  5. Meanwhile, using a sharp knife, cut rind and pith from orange. Holding the orange over a bowl to catch any juice, cut segments from between the membranes. Place orange segments and juice, watercress and fennel in a bowl and toss to combine. Serve fish cakes with watercress salad, mayonnaise and lemon wedges.

Notes

Panko breadcrumbs are quite coarse and create a crisp coating. They are available in the Asian section of most supermarkets.